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Pasta

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Golden penne with goat's cheese

Golden penne with goat's cheese

Mild and creamy goat's cheese is melted in saffron–infused white wine and mixed with fennel, olives and capers to make a golden–coloured sauce for pasta shapes. This easy dish comes with a simple mixed leaf salad.

Potato and zucchini tortilla

Potato and zucchini tortilla

Tortilla, one of Spain's most famous tapas dishes, is made from the simplest of ingredients – eggs, onions and potatoes – cooked like a flat omelette and served warm or cold, cut into wedges. Extra ingredients can be added, depending on what you have in the fridge.

Baked rigatoni with eggplant

Baked rigatoni with eggplant

Eggplant adds a lovely flavour and texture to this hearty vegetarian pasta dish that is topped with a crisp layer of breadcrumbs and parmesan. The rich tomato sauce could be made in advance, then the dish can be quickly assembled and baked when you wish. Serve with a green side salad.

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Sun-dried tomato and bean risotto

Sun-dried tomato and bean risotto

Moist risotto served with a simple side salad makes a satisfying carbohydrate–rich meal, and the risotto can be endlessly varied – all sorts of other vegetables can be used instead of broad beans. To achieve the perfect texture, use risotto rice such as arborio and add the hot stock in stages.

Tagliatelle with green sauce

Tagliatelle with green sauce

This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. It is bursting with fresh flavours and irresistibly creamy, but without the heaviness of a classic cream sauce for pasta.

Souffl-topped pasta bake

Soufflé-topped pasta bake

A topping lightened with whisked eggwhites and finished with a sprinkling of parmesan can make a simple pasta and vegetable bake very special. You can use a wide variety of vegetables with the pasta in this easy version of a soufflé. Serve with a salad of curly endive and watercress.

Spaghetti bolognese

Spaghetti bolognese

Here's a new lower–fat version of one of the pasta classics, a full–flavoured meat sauce tossed with spaghetti and served with parmesan. There's less beef than in traditional recipes, but low–fat chicken livers enrich the sauce. Serve with a spinach, tomato and onion salad and bread.

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Spaghetti carbonara with roasted tomato salad

Spaghetti carbonara with roasted tomato salad

This version of an all–time favourite makes use of lower–fat dairy products and dry–cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, a salad suggestion is included, but you can always make your own favourite salad.

Spaghettini with seafood

Spaghettini with seafood

Cooked in a delicious wine–enriched tomato sauce, a nutritious mix of seafood makes an elegant partner for the long thin pasta called spaghettini. Prepare a leafy mixed side salad with a wide variety of attractive and flavoursome greenery to go with this dinner party main course.

Spicy chicken chilli with spaghetti

Spicy chicken chilli with spaghetti

Sweet capsicums and warm spices flavour this family–style chilli, made with chicken mince rather than the traditional beef for a lower fat content. It is an ideal cook–ahead dish as the flavour of the sauce improves if it is made a day in advance.

Tagliatelle with broccoli and blue cheese

Tagliatelle with broccoli and blue cheese

This quick dish with a creamy sauce is so delicious that everyone will be surprised to learn that the sauce is made from only one ingredient. Colour and texture are provided by broccoli and cauliflower. Offer bread and a tomato salad to contrast with the creamy sauce.

Tagliatelle with mushroom medley

Tagliatelle with mushroom medley

Choose a variety of exotic and wild mushrooms for this feast of fungi. Their flavours are complemented by rich Marsala in a dish that will fit perfectly into a well–balanced diet – the result is pleasing without being laden with cream.

Pasta with potato, beans and pesto

Pasta with potato, beans and pesto

This is a traditional Ligurian dish that is usually made with potatoes, green beans and baby broad beans. Here, broccoli and zucchini boost the green vegetable content. The pesto used to dress the pasta and vegetables is lighter than most, but still packs a flavoursome punch.

Pasta with roasted vegetables

Pasta with roasted vegetables

Oven–roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with long, wide pasta. A sprinkling of crunchy sunflower seeds adds texture as well as additional nutritional benefits.

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