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Summer veggie pasta

Summer veggie pasta

A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

This makes a great vegetarian family supper, but it can easily be halved to serve two

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal284
fat5g
saturates1g
carbs51g
sugars0g
fibre7g
protein12g
low insalt0.01g
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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

Method

  • STEP 1

    Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).

  • STEP 2

    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.

  • STEP 3

    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).

Recipe from Good Food magazine, August 2002

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A star rating of 4.5 out of 5.4 ratings
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