Spaghetti with roast tomatoes & broad beans
15 min·Italian
Spaghetti with roast tomatoes & broad beans
Ingredients
- 2 x 250g punnets cherry tomatoes, halved
- Olive oil spray
- 320g dried wholemeal spaghetti
- 300g (2 cups) frozen broad beans, thawed, peeled
- 2 tsp olive oil
- 4 shallots, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 50g baby rocket leaves
- 1/2 cup chopped fresh continental parsley
- 60ml (1/4 cup) fresh lemon juice
- 1 tsp finely grated lemon rind
- 75g goat's cheese, crumbled
Instructions
3 steps
- 1
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place tomato, cut-side up, on prepared tray. Season with pepper and spray with oil. Roast for 10-15 minutes or until softened slightly.
15 min - 2
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding broad beans in the last minute of cooking. Drain and return to pan.
- 3
Heat oil in a non-stick frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Add tomato, shallot mixture, rocket, parsley, lemon juice and lemon rind to pasta mixture. Toss to combine. Divide among serving bowls. Top with goat's cheese and season.
2 min
Progress
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