- 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
- 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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