Broccolini & Cherry Tomato Spaghetti

A fresh new healthy eating starts here, with this fast and fresh spaghetti dish.


Preparation Time: 10 minutes

Cooking Time: 15 minutes


Ingredients (serves 4):

  • 350g dried wholemeal spaghetti
  • 1 bunch broccolini, trimmed, cut into long florets
  • 200g flat beans, cut into 3cm lengths
  • 2 tsp olive oil
  • 3 garlic cloves, thinly sliced
  • 2 x 200g punnets cherry tomatoes, halved
  • 1 tbs balsamic vinegar
  • 1/4 cup shredded fresh basil



  1. Cook the pasta in a saucepan of salted boiling water following packet directions, adding the broccolini and beans in last 2 minutes of cooking. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta and vegetables to the pan.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add the tomato and cook, stirring occasionally, for 2-3 minutes or until tomato softens.
  3. Add the tomato mixture, vinegar and 2 tablespoons of basil to the pasta mixture. Toss to combine. Add enough of the reserved cooking liquid to coat pasta. Season with pepper.
  4. Divide among serving bowls. Top with the remaining basil.

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