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Summer veggie pasta

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

  • Prep: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 284
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 0
  • Protein 12
  • Fat 5
  • Fibre 7
  • Salt 0.01

Nutrition per serving

  • Calories 284
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 0
  • Protein 12
  • Fat 5
  • Fibre 7
  • Salt 0.01

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

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

  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.

  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).

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