Simple to make – delicious to eat!

Serves: 4 adults
Preparation time: 20 mins
Cooking time: 45 mins


  • 200g macaroni
  • 1 tbsp olive oil
  • 2 medium onions chopped
  • 1 garlic clove crushed
  • 1 tsp dried oregano (or fresh)
  • 1 tsp dried basil (or fresh)
  • 4 tomatoes chopped
  • 4 courgettes sliced
  • 200g green beans (fresh, frozen or canned)
  • 125ml reduced salt vegetable or chicken stock
  • 25g parmesan cheese grated
  • 1 pinch ground black pepper

What to do:

  1. Preheat the oven to Gas Mark 4/180°C/ fan oven 160°C.
  2. Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan and cook the onion and garlic slowly until tender and golden. Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes.
  3. Combine the pasta and vegetables. Season with black pepper. Transfer to a baking dish and sprinkle the cheese on top. Bake for 30-35 minutes.

Tip 1: Use 2 tsp dried mixed herbs instead of the oregano and basil.

Tip 2: Make this recipe in summer when tomatoes, courgettes and green beans are at their seasonal best (and cheapest).

Tip 3: You could use reduced fat hard cheese instead of Parmesan.

Nutritional information:

  • Per portion (i.e. . recipe)
  • 1226 kJ / 293kcal
  • 12g protein
  • 50g carbohydrate of which 10g sugars
  • 6.5g fat of which 2g saturates
  • 5g fibre
  • 63mg sodium equivalent to 0.15g salt

Source: Change4Life

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