Summer veggie pasta

Latest comments and suggestions

• Beth

  14 May 2008

  Beth rated and commented on this recipe

  

  Made it with fresh peas instead of broad beans and a little extra pasta. Had enough for 2 plus lunch for me the next day.

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• Nats

  18 June 2008

  Nats commented on this recipe

  I often do this, but use balsamic vinegar rather than the Tabasco - more child friendly! Very yummy. Avocado's go remarkably well too.

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• gill.g

  29 June 2008

  gill.g commented on this recipe

  I enjoyed this very much. It was easy to make and tasty. I put a little too much Tabasco in - next time I think I'll try Balsamic Vinegar as suggested by Nats.

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• Annette

  03 July 2008

  Annette commented on this recipe

  I fiddled with the recipe quite a bit, adding a can of tomatoes, a splash of garlic olive oil and fresh green chilli instead of the Tabasco; it was fantastic and a great way to use up vegetables.

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• zambrano

  01 August 2008

  zambrano commented on this recipe

  I love this recipe 'cause it is easy to make and I think refreshing. I shall prepare it on thursday. for a friend.tha is coming to have lunch. Thanks...

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• yougotkegged

  23 October 2011

  yougotkegged rated and commented on this recipe

  

  Tried this with balsamic vinegar as suggested in the comments as I didn't have any tabasco - really tasty, great recipe!

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http://www.bbcgoodfood.com/recipes/3316/

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Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , chopped
• 2 large courgettes , cut into sticks
• 6 ripe plum tomatoes , cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 35 mins

Vegetarian, Low-fat

Ingredients

• 200g pasta bows
• 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
• 1 tbsp good quality olive oil
• 1 large onion , finely chopped
• 2 garlic cloves , chopped
• 2 large courgettes , cut into sticks
• 6 ripe plum tomatoes , cut into wedges
• a generous shot of Tabasco sauce
• a handful of shredded basil

PER SERVING

284 kcalories, protein 12g, carbohydrate 51g, fat 5 g, saturated fat 1g, fibre 7g, salt 0.01 g

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