Lupi Elbows with Spring Vegetables

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serves 4


  • 100mls Lupi Olive Oil
  • 400g Lupi Pasta Elbows
  • 2 carrots
  • 2 spring onions
  • 2 courgettes
  • 100g green beans (fresh or frozen)
  • 1 red pepper
  • 1 clove garlic, finely chopped
  • 100g peas (fresh or frozen)
  • 5 fresh basil leaves, finely chopped
  • 4 tomatoes or 440g can of tomatoes
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese


Cook pasta elbows in rapidly boiling salted and oiled water then drain. Cut carrots, spring onions, courgettes, beans and red pepper into bite size pieces. In a fry pan heat the Lupi Olive Oil to a moderate temperature. Add the garlic and spring onions, cook for 2 minutes. Add thered pepper, carrots, courgettes and beans cook for a further 2 minutes. Finally add the peas and finely chopped basil leaves and tomatoes (roughly chopped), cover pan and steam for 5 minutes. Add the drained pasta to the vegetable mix, combine all ingredients and serve sprinkled with parmesan cheese.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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