Special Diet

  • 400 g (13 oz) dried linguine
  • 4 tablespoons olive oil, plus extra to drizzle (optional)
  • 1 red onion, finely chopped
  • 2 celery sticks, chopped
  • 1 courgette, grated
  • 1 garlic clove, chopped
  • 400 g (13 oz) can borlotti beans, rinsed and drained
  • 4 tablespoons chopped parsley, plus extra to garnish
  • 6 sun-dried tomatoes, chopped
  • finely grated rind and juice of 1 lemon

Cook the pasta in lightly salted boiling water for 10 minutes or according to the instructions on the packet. Drain and set aside and keep warm.

Meanwhile, heat the oil in a frying pan over a medium heat, add the onion and celery and cook for about 8 minutes or until softened and beginning to colour. Add the courgette and garlic and stir-fry for a further 1–2 minutes.

Add the beans to the pan and stir in the parsley, chopped tomatoes and lemon rind and juice. Cook for 1 minute, then remove from the heat.

Stir the vegetables into the pasta and serve immediately, drizzled with extra olive oil and parsley, if liked.

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