227g/8 oz dried pasta | 113g/4 oz mangetout, topped & tailed | 227g/8 oz asparagus spears, cut in half lengthways | 227g/8 oz carrots, cut into matchsticks | 113g/4 oz baby sweetcorn, halved lengthways | 1 red pepper, deseeded & cut into matchsticks | 8 spring onions, cut into 2" long pieces | 142g/5 oz very low fat natural cottage cheese | 142g/5 oz very low fat natural yogurt | juice & zest of 1 lemon | 1 tbsp freshly chopped parsley | 1 tbsp freshly chopped chives | salt & ground black pepper
2 tablespoons of olive oil | 100 g of brisket or bacon (cut into bricks) | 1 tin (400 g) of preserved peeled tomatoes cut in pieces (flavored with basil preferably) | 5 glasses (1,2 L) of vegetable bouillon | 1 pack (225 g) of frozen vegetable mix | handful (50 g) of macaroni (break long ones) | 100 g of frozen kidney beans in pods | 1 tin (410 g) of red kidney beans (pour out juice) | 1 tablespoon of Pesto flavouring | Coarse grinded black pepper | Grated Parmesan cheese
250-300 g (8-10 oz) farfalle (pasta bows) | 25 g (1 oz) butter | 2 tablespoons olive oil | 500 g (2 lb) button or small closed cup mushrooms | 2 garlic cloves, crushed | 50 g (2 oz) can anchovies in oil, drained and roughly chopped | 6 tablespoons fresh chopped parsley | 300 ml (1/2 pint) soured cream | salt and freshly ground black pepper
340 g/12 oz dried pasta (60 Sins on Original) | 2 tablespoons chopped parsley or herbs of your choice (21 Sins on Original) | For the tuna sauce: | 1 large onion, finely chopped | 2 garlic cloves, crushed | 284 ml / 1/2 pint chicken stock made with Bovril | 1 x 397g/14oz can chopped tomatoes | 1 x 397g/14oz can butter beans or haricot beans, drained | 227 g/8 oz canned tuna in brine, drained (12 Sins on Green) | salt and freshly ground black pepper
This sauce is a great store cupboard standby for those occasions when you haven't had time to shop and need to whisk up a slimming, healthy meal from a few standard ingredients — perfect if you are on the Green Eating Plan.
340 g/12 oz dried pasta shapes (60 Sins on Original) | 1 level tablespoon whole-grain Dijon mustard (1 1/2 Sins) | 340 g/12 oz very low fat natural cottage cheese | salt and freshly ground black pepper | 1 tablespoon chopped fresh parsley or tarragon
This may sound a bizarre combination but, in fact, the marriage of hot pasta and chilled cottage cheese works very well. Try it and see for yourself! It is a particularly quick and easy recipe.