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Ingredients

350g dried wholemeal spaghetti
1 bunch broccolini, ends trimmed, cut into long florets
200g flat beans, topped, cut into 3cm-thick slices diagonally
2 teaspoons olive oil
3 garlic cloves, thinly sliced
2 x 200g punnets cherry tomatoes, halved
1 tablespoon balsamic vinegar
1/4 cup shredded fresh basil leaves

Method

Step 1 Cook pasta in a saucepan of salted boiling water following packet directions or until al dente, adding broccolini and beans in last 2 minutes of cooking. Drain, reserving 60ml (1/4cup) of the cooking liquid. Return pasta mixture to the pan.
Step 2 Meanwhile, heat oil in a non-stick frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato and cook, stirring occasionally, for 2-3 minutes or until tomato softens slightly.
Step 3 Add the tomato mixture, balsamic vinegar and 2 tablespoons of basil to the pasta mixture. Toss to combine. Add enough of the reserved cooking liquid to coat the pasta. Season with pepper.
Step 4 Divide the pasta mixture among serving bowls. Season with pepper. Sprinkle with remaining basil to serve.

Spaghetti with broccolini and cherry tomatoes

How to make Spaghetti with broccolini and cherry tomatoes

Ingredients

Method