This makes a great vegetarian family supper, but it can easily be halved to serve two
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
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Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
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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.
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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).