Tomato & Olives with Wholemeal Fettuccine
375gm wholemeal fettuccine
1½ cups cooked cannellini beans
12 kalamata olives, pitted
4 tomatoes, diced
1 zucchini, cut into batons
1 onion, finely diced
2 cloves garlic, finely chopped
1 head broccoli, broken into florets
¼ cup basil leaves, chopped
1 lemon, halved
Cook the fettuccine:
Pour boiling water into a large saucepan and bring to the boil. When boiling, add fettuccine and cook for 10 minutes.
Meanwhile, heat a frying pan and add the diced onions and garlic and saute for 2 minutes. Add ¼ cup water to deglaze the pan. Add the chopped tomatoes, zucchini batons and broccoli florets. Continue to stir over high heat for another 2 minutes. Add the drained cannellinni beans and the olives. Season with salt and pepper and stir through.
Drain the cooked fettuccine and add it to the frying pan. Mix well to coat the fettuccine. Finally, squeeze the juice of a lemon over the pasta, season to taste and serve.
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