Chunky spring vege pasta with chives
Serves: 4
Time to make: 20 mins
Ingredients
- 400g spiral pasta
- 400g pumpkin, peeled, cut in 2cm cubes
- 1 tablespoon olive oil
- 250g cherry tomatoes, halved
- 2 courgettes, sliced
- 2 cloves garlic, crushed
- 420g can butter beans, drained, rinsed
- ½ cup salt-reduced vegetable stock
- handful chopped fresh chives
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Instructions
1 Cook pasta following packet directions. Meanwhile, microwave pumpkin for about 5 minutes until tender. Drain pasta, return to saucepan and toss with pumpkin.
2 Place a large frying pan over a high heat. Add oil, tomatoes, courgettes and garlic. Cook for 3-4 minutes. Add beans and stock. Heat through. Add tomato mixture to pasta and sprinkle with chopped chives. Serve with a green salad.
Variations
Make it gluten free: Use gluten-free varieties of pasta and stock.
Nutrition Info (per serve)
-
Calories 459 cal
-
Kilojoules 1920 kJ
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Protein 16 g
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Total fat 6 g
-
Saturated fat 1 g
-
Carbohydrates 85 g
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Sugar 9 g
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Dietary fibre 8 g
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Sodium 130 mg
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Calcium 70 mg
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Iron 2.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
