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Chunky spring vege pasta with chives

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Serves: 4
Time to make: 20 mins

Total cost: $ 10.20 / $ 2.55 per serve

(at time of publication)


Chunky spring vege pasta with chives

  • Ingredients

  • Nutrition Info.(per serve)

  • 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
  • 1/2 cup salt-reduced vegetable stock
  • handful chopped fresh chives

  • Nutrition Info

    • Kilojoules 1920kJ

    • Calories 459cal

    • Protein 16g

    • Total fat 6g

    • Saturated fat 1g

    • Carbohydrates 85g

    • Sugars 9g

    • Dietary fibre 8g

    • Sodium 130mg

    • Calcium 70mg

    • Iron 2.5mg

    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.


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    Variations

    Make it gluten free: Use gluten-free varieties of pasta and stock.

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    Author: Sally Parker -
    Photographer: Ian Wallace
    First published: Feb 2011
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