Name: Summer veggie pasta
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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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Summer veggie pasta

Summer veggie pasta

Good Food team

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Serves 4

Easy

Prep: 25 mins - 35 mins

A star rating of 4.5 out of 5.4 ratingsRate

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

Vegetarian

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Early harvest-time salad

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal284
fat5g
saturates1g
carbs51g
sugars0g
fibre7g
protein12g
salt0.01g

low

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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