With spring well on its way I feel like having fresher and lighter dishes more and more.
This simple and light vegetarian pasta with lots of crunchy vegetables and toasted almond flakes is just perfect for spring. The almonds will give that extra crunchy bite making a real difference to the final taste of the dish.
Choose any vegetables you like. I used fava (broad) beans as they have a nice nutty taste. Make sure you don't overcook the vegetables, you want that crunchy bite so just stir fry the vegetables for a few minutes.
This is a dish low in calories perfectly suitable for a diet.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
- Yield : 4
Steam the broad beans for 5 to 6 minutes. Wash the green beans, wash and slice the carrot finely (use a mandolin if you have one). Wash the broccoli and cut the longer stems into smaller pieces.
Chop the onion finely and stir fry it with 2 tbsp of olive oil in a pan.
Add the green beans, the carrot slices, the broccoli and the halved tomatoes. Season with salt and pepper. Drizzle with olive oil.
Stir fry the vegetables for 5 to 6 minutes.
Cook the pasta for 2 minutes less than it says on the packet. Drain and add it to the pan with the vegetables.
Turn the heat on and stir in the pasta with the vegetables and 1 tbsp of olive oil for the remaining 2 minutes of cooking.
Lightly toast the almond flakes in a pan and sprinkle them over the pasta before serving.