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250g conchiglie (shell pasta). 20g soft margarine.
1 medium onion, chopped. 1 medium sweet pepper, chopped.
250g string beans cut in halves.
250g carrot, cut into strips. 60ml tomato ketchup.
4 frankfurters (sliced thinly)
2 tbsps brown sugar
1 can (200g) sweetcorn
1. cook pasta as packet instructions, pour off water and set aside.
2. Heat margarine in a pan.
3. stir fry frankfurters for 2-3 minutes then saute onions, sweet pepper, string beans and carrots. Add tomato ketchup and sugar. Drain liquid from sweetcorn and add. Mix well until thoroughly heated.
4. Toss in pasta and allow to heat for an additional 3 minutes.
Serving suggestion: Serve hot, with green vegetable salad.
Note: Do not over cook pasta, cook untill it is al-dente. To prevent pasta sticking, stir in 1 tbs of olive oil.
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