Summer veggie pasta recipe | Good Food

Summer veggie pasta

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).