Summer veggie pasta

• pasta↗200g g

  bows

• fresh or frozen broad beans175g g

  (about 650g/1lb 7oz in their pods)

• good quality olive oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗2

  chopped

• large courgettes↗2

  cut into sticks

• ripe plum tomatoes↗6

  cut into wedges

• Tabasco sauce↗a generous shot of
• shredded basila handful of

Step-by-step instructions

1. 1

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

2. 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.

3. 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).