- 350g dried wholemeal spaghetti
- 1 bunch broccolini, ends trimmed, cut into long florets
- 200g flat beans, topped, cut into 3cm-thick slices diagonally
- 2 teaspoons olive oil
- 3 garlic cloves, thinly sliced
- 2 x 200g punnets cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1/4 cup shredded fresh basil leaves
- Step 1Cook pasta in a saucepan of salted boiling water following packet directions or until al dente, adding broccolini and beans in last 2 minutes of cooking. Drain, reserving 60ml (1/4cup) of the cooking liquid. Return pasta mixture to the pan.
- Step 2Meanwhile, heat oil in a non-stick frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato and cook, stirring occasionally, for 2-3 minutes or until tomato softens slightly.
- Step 3Add the tomato mixture, balsamic vinegar and 2 tablespoons of basil to the pasta mixture. Toss to combine. Add enough of the reserved cooking liquid to coat the pasta. Season with pepper.
- Step 4Divide the pasta mixture among serving bowls. Season with pepper. Sprinkle with remaining basil to serve.
- Diabetes friendly
- Heart friendly
- High carb
- High fibre
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
All nutrition values are per serve
- Author: Chissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste