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)
(at time of publication)
Health information:
Dairy-free
Gluten-free (or can be made gluten-free*)
High fibre
Low fat
Low sodium
Vegetarian
Instructions
Instructions and steps:
Step 1 Cook pasta following packet directions. Meanwhile, microwave pumpkin for about 5 minutes until tender. Drain pasta, return to saucepan and toss with pumpkin.
Step 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.
About this Recipe
First Published:
February 2011
Rating:
(4 votes)
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Full ingredient list:
- 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
Nutritional information (per serve)
Energy:
1920kJ
Calories:
459cal
Protein:
16g
Fat:
6g
- saturated:
1g
Carbohydrates:
85g
- sugars:
9g
Dietary Fibre:
8g
Sodium:
130mg
Calcium:
70mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
very nice and tasty