Spaghetti with roast tomatoes & broad beans for 4 person
Give wholesome pasta pizzazz with tender broad beans, salty goat’s cheese and a hint of lemon.
Ingredients for Spaghetti with roast tomatoes & broad beans
- 2 x 250g punnets cherry tomatoes, halved
- Olive oil spray
- 320g dried wholemeal spaghetti
- 300g (2 cups) frozen broad beans, thawed, peeled
- 2 teaspoons olive oil
- 4 shallots, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 50g baby rocket leaves
- 1/2 cup chopped fresh continental parsley
Step 1Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place tomato, cut-side up, on prepared tray. Season with pepper and spray with oil. Roast for 10-15 minutes or until softened slightly.
Step 2Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding broad beans in the last minute of cooking. Drain and return to pan.
Step 3Heat oil in a non-stick frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Add tomato, shallot mixture, rocket, parsley, lemon juice and lemon rind to pasta mixture. Toss to combine. Divide among serving bowls. Top with goats cheese and season.
Spaghetti with roast tomatoes & broad beans, How to Make
Salty goat’s cheese perfectly balances sweet roast tomatoes in this pasta dish.
Additional information for Spaghetti with roast tomatoes & broad beans
Preparation: 0:15 Minutes, Cooking: 0:15 Minutes, Serving: 4 Person, Level:
1680 kj Energy, 9.5g Fat Total, 4g Saturated Fat, 16g Fibre, 20g Protein, 62g Carbs (total),
All nutrition values are per serve
This Spaghetti with roast tomatoes & broad beans published first on: Australian Good Taste, Images by: Chris JonesYou May Also Like
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