Chunky spring vege pasta with chives
Serves: 4
Time to make: 20 mins
Total cost: $10.20 / $2.55 per serve
(at time of publication)
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
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 459cal
-
Kilojoules 1920kJ
-
Protein 16g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 85g
-
–Sugars 9g
-
Dietary fibre 8g
-
Sodium 130mg
-
Calcium 70mg
-
Iron 2.5mg
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.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
