Summer veggie pasta

Dairy Free
Very Healthy
Health score
66%
Summer veggie pasta
35 min.
4
327kcal

Suggestions


Discover the vibrant flavors of summer with our delicious Summer Veggie Pasta! This dish is not only incredibly satisfying but also an excellent choice for those looking for a healthy, dairy-free meal. Bursting with seasonal vegetables, it showcases the beauty of fresh ingredients while delivering a meal that is both nourishing and delightful.

Imagine twirling pasta bows around your fork, each bite featuring the freshness of courgettes, the sweetness of ripe plum tomatoes, and the subtle warmth from a dash of Tabasco sauce. The addition of broad beans adds an extra layer of texture and protein that complements the dish perfectly. With its impressive blend of flavors and colorful presentation, this pasta dish can easily transition from a hearty lunch to a delightful side for your evening meal.

Not only is this recipe quick and easy, ready in just 35 minutes, but it also scores high on the health scale with a notable 66. Whether enjoyed warm straight from the pan or served cold as a refreshing salad, Summer Veggie Pasta is a versatile dish that everyone will love. So why not gather your loved ones, whip up this wholesome pasta, and savor a taste of summer on your plate all year round?

Ingredients

  • 200 soup noodles 
  • 175 avarakkai / broad beans fresh ( 650g 1lb 7oz in their pods)
  • tbsp olive oil 
  • large onion finely chopped
  •  garlic clove chopped
  • large zucchini cut into sticks
  •  plum tomatoes ripe cut into wedges
  • shot all the tabasco sauce you handle generous
  • handful basil shredded

Equipment

  • frying pan

Directions

  1. Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
  2. While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy).
  3. Drain the pasta and beans.
  4. Toss the veggies and basil into the pasta and season with salt and pepper.
  5. Serve hot (or cold as a salad with a low-fat dressing).

Nutrition Facts

Calories327kcal
Protein15.76%
Fat14.03%
Carbs70.21%

Properties

Glycemic Index
70
Glycemic Load
21
Inflammation Score
-9
Nutrition Score
20.989130455515%

Flavonoids

Naringenin
0.63mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.88mg
Kaempferol
0.33mg
Myricetin
0.16mg
Quercetin
9.24mg

Nutrients percent of daily need

Calories:327.33kcal
16.37%
Fat:5.22g
8.03%
Saturated Fat:0.84g
5.22%
Carbohydrates:58.78g
19.59%
Net Carbohydrates:51.37g
18.68%
Sugar:10.36g
11.51%
Cholesterol:0mg
0%
Sodium:317.71mg
13.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.2g
26.4%
Vitamin C:53.41mg
64.74%
Manganese:1.12mg
55.96%
Selenium:33.46µg
47.8%
Fiber:7.4g
29.62%
Folate:115.39µg
28.85%
Potassium:948.92mg
27.11%
Vitamin B6:0.52mg
26.1%
Phosphorus:247.55mg
24.75%
Vitamin A:1149.48IU
22.99%
Magnesium:89.61mg
22.4%
Copper:0.42mg
21.12%
Vitamin K:20.23µg
19.27%
Vitamin B2:0.26mg
15.27%
Vitamin B1:0.22mg
14.6%
Iron:2.35mg
13.04%
Zinc:1.92mg
12.79%
Vitamin B3:2.53mg
12.64%
Vitamin E:1.29mg
8.6%
Vitamin B5:0.76mg
7.65%
Calcium:74.54mg
7.45%