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Fusillini with Fresh Broad Beans WW

An original pasta dish, enhanced with a touch of Provence herbs... You can use frozen broad beans to save time...

Weight Watchers Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 35 minutes
Energy: 214 kcal / serving

Instructions

  • 1.   Shell the broad beans, remove the white skin if necessary. In a saucepan, bring a liter of salted water to a boil with the Provence herbs, poach the broad beans for five minutes, until tender.
  • 2.   Drain and set aside. Peel the tomatoes, dice them. Peel and chop the onion. Heat the oil in a thick-bottomed saucepan, sweat the onion, add the tomatoes and cook for 10 minutes. Season with salt and pepper. Pour in the white wine, bring to a boil and continue cooking over low heat for 10 minutes.
  • 3.   Bring a large amount of salted water to a boil again. Cook the pasta for eight minutes, drain and pour into a shallow dish. Put the broad beans in the saucepan with the tomato sauce and gently reheat for two minutes while stirring gently. Pour this garnish over the pasta. Serve immediately.

Ingredients for servings

  • 200 g of broad bean
  • 1 teaspoon of Provence herb
  • 6 tomatoes
  • 1 onion
  • 2 teaspoon of olive oil
  • 400 g of fusilli pasta
  • 100 ml of white wine
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    214 kcal
    11 %
  • Fat
    3,73 g
    5 %
  • of which saturated
    0,64 g
    3 %
  • Carbohydrates
    23,75 g
    9 %
  • of which sugar
    9,28 g
    10 %
  • Protein
    15,03 g
    30 %
  • Fibers
    15,43 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.