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Lupi Elbows with Spring Vegetables

Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Ingredients,Pasta Recipes,Recipes | No Comments

serves 4

Ingredients

  • 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

Method

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.

Disclaimer:

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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Method


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