A summer Favourite pasta! Spaghetti with beans and zucchini fresh from the garden!
Ingredients
Recipe serves 4-5
2 tbsp olive oil
4 cups flat beans, washed and halved
2 green zucchini, chopped lengthwise
4 garlic cloves, thinly sliced
2 tbsp basil pesto
2 tbsp tomato paste
1/2 cup vegetable stock
1 tsp garlic powder
1 bag spaghetti of your choice
season to taste with salt and black pepper
Preparation
In a large sauté pan heat olive oil, on medium heat.
Add garlic, pesto and tomato paste. Stirring often to prevent garlic from burning.
In the meantime fill a large pot with water, bring to a boil, and add salt to water.
Add beans, zucchini and stock. Season with salt, black pepper, and garlic powder. Reduce heat to medium low, cover with a lid and let cook until beans are fork tender (for about 20 minutes). If beans become dry, add more stock.
Cook pasta as per package instructions.
When pasta is cooked to your liking, scoop pasta directly into beans. Stir everything until combined, add extra olive oil and top with parmesan cheese (optional).
ENJOY!
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