Green vegetables are not only super good for you but they are also deliciously versatile. They can be added to a wide variety of dishes and can be paired with so many different flavours.
This recipe actually started off as a soup but as I added the all of the ingredients together I realised that they would make a delicious one pot pasta dish. So I added some vermicelli and hey presto we had a new meal! But what really does complete this dish is the pesto. Before you serve it simply add a spoon of pesto and then stir it in to the pasta and vegetables to add some extra flavours.
This meal is quick, easy and keeps the amount of washing up down to a minimum, perfect for a busy mid week meal.
This is what I did...
300g courgettes, chopped
1 red onion, chopped
150g green beans, cut into thirds
1 x 400g tin of chopped tomatoes
1 x 400g tin of butter beans
750mls vegetable stock
1 - Spray a coating of oil into a large saucepan and place over a medium heat
2 - Add the onions and courgette to the pan and gently cook, stirring regularly for 5 minutes or until softened
3 - Add the green beans to the pan and cook for a further 2 minutes
4 - Pour the chopped tomatoes, vegetable stock and butter bean and bring to the boil
5 - Once it has reached boiling point reduce the heat to minimum and simmer for 15 minutes
6 - Add the vermicelli to the pan and cook for a further 3 minutes
This pasta dish is delicious served with a spoon of green pesto on the top. This is such a quick and simple meal that the whole family enjoyed and the children demanded seconds!
If you are following the Slimming World plan this is a great syn free dish. The only time you need to count syns is when you add the green pesto which is just 3.5 syns per tablespoon!
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