This veggie dish is not short on flavour and excellent for using up any leftover vegetables you've got at home. We love to use orecchiette pasta but it can be replaced with any pasta shapes you like.
Prep: 10 minutes
Cook: 15 minutes
250g dried orecchiette pasta150g green beans, chopped into 2 cm pieces1 courgette, sliced or diced1 clove garlic, crushed4 spring onions, chopped or thinly slicedZest and juice of 1 lemon1 vegetable stock cube or yeast granules2 generous tbsp extra virgin olive oilSalt and pepper100g baby leaf spinachHandful basil leaves, picked and tornParmesan or Grana Padano cheese, grated to serve
Combine the pasta, beans, courgette, garlic, spring onions, zest and half the lemon juice, stock cube and salt and pepper in a wide, shallow casserole dish with 750ml boiling water. Cover with a lid, then bring to the boil.
Remove the lid, add a tablespoon of olive oil and cook for 10 minutes, stirring regularly, until almost all of the liquid has been absorbed.
Remove from the heat, stir in the spinach and basil, with the remaining lemon juice and olive oil and serve with Parmesan cheese.
Orecchiette literally means small ear. Substitute fusilli or other small pasta shapes of your choice.
Add a few cooked peas with spinach if liked.
This dish is great to use up any leftover vegetables of your choice.