- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 284
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 51g
- Sugar Content: 0g
- Fiber Content: 7g
- Protein Content: 12g
- Sodium Content: 0.01g
Summer veggie pasta
Ingredients
- pasta - 200g pasta bows
- broad-bean - 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
- olive-oil - 1 tbsp good quality olive oil
- onion - 1 large onion, finely chopped
- garlic-clove - 2 garlic cloves, chopped
- courgette - 2 large courgettes, cut into sticks
- plum-tomato - 6 ripe plum tomatoes, cut into wedges
- tabasco-sauce - a generous shot of Tabasco sauce
- basil - a handful of shredded basil
Instructions
- 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).
Vegetarian pasta recipe for 4 people, takes only 20 mins; recipe has pasta, broad bean, olive oil, onion, garlic clove, courgette, plum tomato, tabasco sauce and basil.
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