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Farfalle with beans and green spring vegetables

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  • Suitable for vegetarians

  • Serves: 1

  • Total time: Less than 30 Minutes

  • Syns per serving:  Extra Easy : FREE    Green: FREE

Ingredients

 

75g farfalle pasta

60g mange tout or thin green beans

60g courgettes, chopped

200g canned chopped tomatoes

75g canned flageolet beans drained

Salt and freshly ground black pepper

1 tbsp chopped mint

 

Method

 

1) Bring a pan of salted water to the boil and tip in the pasta. Cook according to the packet instructions until just tender. Drain well.

 

2) Meanwhile, shred the mange tout or green beans diagonally and steam or boil for 2 minutes. Drain and refresh under cold water, then set aside.

 

3) Heat the courgettes and tomatoes in a saucepan and cook gently for about 5 minutes. Add the canned beans and mange tout or green beans and season to taste.

 

4) Stir gently and simmer over a very low heat for 2-3 minutes,then stir in the drained pasta and serve, sprinkled with mint.

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