Calorie count

Approx 300 calories per serving

Kit you’ll need

100g pasta shells
90g frozen broad beans
2 tsp olive oil
½ onion, finely chopped
1 garlic clove, crushed
1 large courgette, cut into sticks
3 ripe tomatoes, sliced
Splash of Tabasco sauce
A handful of torn basil leaves

Saucepan
Spoon
Frying pan
Sieve
Knife

Step by step instructions

- Bring a pan of water the the boil, add the pasta and begin cooking according to the packet instructions, adding broad beans for the last three minutes
- While the pasta is cooking, heat the oil in a large frying pan. Add the onion with two tablespoons of water. Cook over a medium heat for 1 to 2 minutes
- Add the garlic and courgettes to the pan and continue to cook for 2 to 3 minutes
- Add the tomatoes and Tabasco. Cook with stirring for a further 2 to 3 minutes until the tomatoes have softened
- Drain the pasta and beans and return them to the saucepan
- Add the cooked vegetables mixture to the pasta and beans
- Stir to mix and serve scattered with basil leaves