This makes a great vegetarian family supper, but it can easily be halved to serve two
Nutrition per serving
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
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).
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