Photo: Eaters Collective
Summer veggie pasta
9 ingredients
Serves 4
openrecipes
This makes a great vegetarian family supper, but it can easily be halved to serve two
Estimated Nutrition (whole recipe, rough)
440
Calories
11g
Protein
15g
Fat
66g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Broad Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes