Spaghetti with Summer Vegetables

Servings: 4 to 6 » Preparation: 20 mins » Cooking: 20 mins » Level: Easy
Ingredients:
  • 5 oz (150 g) green beans, trimmed and cut in short lengths
  • 1 lb (500 g) whole meat (wholemeal) spaghetti
  • 1/3 cup (90ml) extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 celery sticks, chopped
  • 20 cherry tomatoes, quartered
  • 3 small zucchini (courgettes), cut into julienne strips
  • 1 yellow bell pepper (capsicum), seeded and cut into small squares
  • 3 oz (90 g) arugula (rocket), chopped
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground black pepper

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Cook the green beans in a large pot of salted boiling water until tender, about 7 minutes
  3. Drain well
  4. Cook the pasta in the boiling water until al dente
  5. Drain well
  6. Transfer to a serving bowl and add 2 tablespoons of the oil
  7. Toss well
  8. Add the garlic, green beans, celery, tomatoes, zucchini, bell pepper, arugula, the remaining oil, and the vinegar
  9. Season with salt and pepper, and toss well
  10. Serve immediately