Cook the pasta according to
packet instructions, adding fresh
broad beans for the last 3 minutes
(frozen for the last 2 minutes).
While the pasta is cooking, heat
the oil in a large frying pan, tip in the
onion and cook over a medium
heat for 1-2 minutes. Stir in the
garlic and courgettes, toss over a
medium heat for 2-3 minutes, then
stir in the tomatoes and shake in
the Tabasco. Stir for 2-3 minutes
to soften the tomatoes a little (not
too much or they will go mushy).
Drain the pasta and beans.
Toss the veggies and basil into
the pasta and season with salt
and pepper. Serve hot (or cold as
a salad with a low-fat dressing).