Summer veggie pasta

Name: Summer veggie pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 200 grams pasta bows; 175 grams 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 larges courgettes, cut into sticks; 6 ripe plum tomatoes, cut into wedges; 1 serving a generous shot of Tabasco sauce; 1 handful a of shredded basil

Summer veggie pasta might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 326 calories, 13g of protein, and 5g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have a shot of tabasco sauce, broad beans, basil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes. It is perfect for The Fourth Of July. It is a good option if you're following a dairy free diet. Users who liked this recipe also liked Summer Veggie Pasta, Summer Veggie Pasta Salad, and Summer Veggie Pasta Primavera.

Instructions

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

Ingredients you will need

Fava Beans

Pasta

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).

Ingredients you will need

Zucchini