Al dente Spaghetti, crunchy batons of zucchini, delicious Arrabbiata sauce, you can't go wrong with this vegan delight.
- Total Fat
- Total Carbohydrates
- 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
Bring a large pot of water to the boil then add rock salt. We recommend 7 grams of salt per litre of water.
PREP THE ZUCCHINI
Finely slice the zucchini into 4 cm batons and put to the side.
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.
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.