BARILLA SPAGHETTI

WITH ZUCCHINI AND CANNELLINI BEANS IN ARRABBIATA SAUCE

  • 608
    Calories
  • 21.9g
    Total Fat
  • 16.5g
    Protein
  • 79.5g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegan

Al dente Spaghetti, crunchy batons of zucchini, delicious Arrabbiata sauce, you can't go wrong with this vegan delight.

Ingredients

Ingredients for 4 people:

  • 340g Barilla Spaghetti
  • 1 punnet cherry tomatoes, halved
  • 1 jar Barilla Arrabbiata sauce
  • 10 leaves of fresh basil, torn
  • ½ 400g tin Cannellini beans, rinsed
  • 80ml Extra Virgin Olive oil
  • 2 green zucchini
  • Rock salt, for water 

Instructions

  1. 1 TO START

    Bring a large pot of water to the boil then add rock salt. We recommend 7 grams of salt per litre of water.

  2. 2 PREP THE ZUCCHINI

    Finely slice the zucchini into 4 cm batons and put to the side.

  3. 3 COOK THE PASTA

    Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack. 4 minutes before the pasta is cooked, add the zucchini batons and cook for 2 minutes.

  4. 4 COMBINE AND SERVE

    Drain the pasta two minutes before the suggested time and toss pasta and zucchini in with the sauce. Add the cannellini beans, half of the fresh basil and olive oil, combine well and cook for a further minute. Serve with a drizzle of olive oil and remaining fresh basil.

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