Chunky spring vegie pasta with chives
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Time to make:
25 mins, prep 10 mins, cook 15 mins
$2.95 per serve
(at time of publication)
Full ingredients list:
- 400g spiral pasta
- 400g pumpkin, peeled, cut into 2cm cubes
- 3 teaspoons olive oil
- 250g cherry tomatoes, halved
- 2 zucchinis, sliced
- 2 cloves garlic, crushed
- 400g can butter beans, rinsed, drained
- 1/2 cup reduced-salt vegetable stock
- handful chopped chives
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta according to packet directions. Meanwhile, steam pumpkin until tender. Drain pasta, return to saucepan and toss with pumpkin.
Step 2 Meanwhile, place a large frying pan over high heat. Add oil, tomatoes, zucchini and garlic. Cook for 3–4 minutes. Add beans and stock and heat through. Add tomato mixture to pasta and sprinkle with chopped chives. Serve with a green salad.
Make it creamy (and get a calcium boost) by stirring in 1/2 cup evaporated milk or light cooking cream. Season with chopped sage.
About this recipe
First published: November 2010