Early harvest-time salad
An easy and elegant Antipodean-style supper or starter
Summer veggie pasta
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 200g pastabows
- 175g fresh or frozen broad beans(about 650g/1lb 7oz in their pods)
- 1 tbsp good quality olive oil
- 1 large onionfinely chopped
- 2 garlic cloveschopped
- 2 large courgettescut into sticks
- 6 ripe plum tomatoescut into wedges
- a generous shot of Tabasco sauce
- a handful of shredded basil
Nutrition: per serving
- kcal284
- fat5g
- saturates1g
- carbs51g
- sugars0g
- fibre7g
- protein12g
- salt0.01glow
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).
