Summer veggie pasta

Summer veggie pasta

  • Rating: 5 out of 5.4 ratings
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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

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).

Goes well with

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    Rating: 5 out of 5.4 ratings
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