- 200g macaroni
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 garlic clove, crushed
- 1 teaspoon dried oregano (or fresh)
- 1 teaspoon dried basil (or fresh)
- 4 tomatoes, chopped
- 4 courgettes, sliced
- 200g green beans (fresh, frozen or canned)
- 125ml reduced-salt vegetable or chicken stock
- 25g vegetarian hard cheese, grated
- 1 pinch ground black pepper
Preheat the oven to 180C (160C fan, gas mark 4).
Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan, then cook the onion and garlic slowly until tender and golden.
Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes.Information:
Make this recipe in summer when tomatoes, courgettes and green beans are at their seasonal best – and cheapest.
Combine the pasta and vegetables, and season with black pepper. Transfer to a baking dish and sprinkle the cheese on top. Bake for 30 to 35 minutes.Information:
You could use reduced-fat vegetarian hard cheese instead.
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