Pasta with Tomato, Chilli and Borlotti Beans

[Guest guest]

Pasta with Tomato, Chilli and Borlotti Beans

 

 

400 g (14 oz) GF fettuccine pasta

1 long green chilli, deseeded, finely chopped

400 g (14 oz) can borlotti beans, drained, rinsed

1/2 lemon, juiced |

 

Tomato sauce :

 

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

1 garlic clove, crushed

800 g (28 oz) can salt-reduced, chopped tomatoes

salt and pepper, to taste

 

 

1. Make tomato sauce: Heat oil in a frying pan over medium heat. Add

onion and cook for 5 minutes or until soft. Add garlic and cook for 2

minutes. Add tomatoes and bring to the boil. Reduce heat to medium-low

and simmer for 10 minutes or until sauce thickens. Season with salt

and pepper.

 

2. Meanwhile, cook pasta in a large saucepan of boiling salted water,

following packet directions, until tender. Drain, reserving 1/2 cup

cooking water.

 

3. Return pasta and cooking water to pan. Add tomato sauce, chilli,

beans and lemon juice. Toss over low heat until heated through.

Sprinkle with pepper and serve.

 

 

Serves 4.

 

 

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Nutrition per serve: 2270kj; 4.4g fat; 0.7g saturated fat; 22.4g

protein; 104g carbohydrates; 10.5g fibre; Omg cholesterol; 146mg sodium.

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