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TAGLIATELLE BOLOGNESE

Serves 4; calories per portion: 727

Ingredients

2 tbsp, plus 1 teasp olive oil
1 onion, peeled and chopped
I garlic clove, peeled and crushed
2 rashers streaky bacon,
de-rinded and chopped
1lb/450g lean minced beef
14oz/397g can chopped tomatoes
½ pt./300ml beef stock
2tbsp red or white wine
1 tbsp tomato puree
1 tbsp freshly chopped or 1 tsp dried oregano
I bay leaf
pinch of sugar
salt and ground black pepper
14oz/400g tagliatelle freshly grated Parmesan

Method

Heat 2 tbsp oil in a heavy-based saucepan. Add onion, garlic and bacon, then fry for 5 mins.
Add the beef and fry, stirring, for 5 mins.. Add the tomatoes, stock, wine, tomato purie, herbs and sugar.
Season, then bring to the boil stirring. Simmer for 20 mins.on low flame
Meanwhile, cook tagliatelle in lightly salted boiling water with the 1 tsp of olive for 8-10 mins. Drain well. Season sauce. place pasta in a dish, top with sauce and serve with Parmesan.

SPINACH- STUFFED PASTA SNELLS

Serves 4; calories per portion: 1029

Ingredients

20 large pasta shells
2lb/900g fresh spinach, washed, trimmed and chopped
llb/450g ricotta cheese
salt and ground black pepper
½ teasp freshly grated nutmeg
½ teasp ground mixed spice
150ml olive oil
2 tbsp lemon juice
2 tbsp tomato puree
fresh basil to garnish

Method

Cook the pasta shells in a pan of lightly salted boiling water for 8-10 mins.
Meanwhile, place spinach in A saucepan with 1 tbsp water. Cook over a low heat for 6-8 mins. Drain and put in a bowl.
Stir in the ricotta cheese and spice. Season. Drain the pasta and fill with the spinach mixture, then place on a serving plate.
Mix together remaining ingredients, then season. Drizzie dressing over pasta, garnish with basil and serve.

Fettuccine in Creamy Mushroom sauce

Serve4 calories per portion 964

Ingredients

1lb/450g. fettuccine
4oz./100g butter or margarine
6oz./175g. button mushrooms, wiped and finely sliced
4 slices smocked ham cut into thin strips
1 tsp. freshly grated nutmeg
salt and ground black pepper
½ pt./300ml. double cream
4oz./100 freshly grated parmesan cheese

Method

Cook pasta in salted boiling water for 8-10mins.
meanwhile melt the butter in a small saucepan, add the muahrooms then fry for 3-4 mins.
add the ham and nutmeg then season , stir in the cream simmer for 3-4 mins.
drain the pasta and stir in the sauce and parmesan cheese mixing well, transfer to a warm dish and serve

Tagliatelle in Gorgonzola Sauce

Serves 4; calories per portion: 505

Ingredients

1 oz./25g butter
6oz./175g. Gorgonzola cheese
½ pt/ 200ml whipping cream
2 tbsp dry white wine
1 tbsp freshly chopped sage
salt and ground b1ack pepper
12oz./350g. tagliatelle

Method

To make the sauce, melt the butter in a large heavy-based Saucepan.
Crumble in the cheese and stir over a gentle heat for 2-3 mins, or until melted. Pour in the cream and the wine, whisking vigorously as you do so
. Stir in the sage, and then season to taste. Cook for 3-4 mins, or until the sauce thicken
Remove from the heat. Cook the pasta in a large pan of lightly salted boiling water for 8-10 mins.
Drain. Gently reheat the cheese sauce, whisking. Adjust seasoning to taste. Divide the pasta between four warmed serving bowls and top with sauce. Serve.

Noodles in Walnut sauce

Serves 4; calories per portion: 757

Spaghetti Carbonara

Ingredients

2 tbsp olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
14oz./400g spaghetti
6 rashers streaky bacon, de-rinded and cut into thin strips
4tbsp dry white wine
3 eggs,
4 tbsp freshly grated Parmesan.
2 tbsp single cream
2 tbsp freshly chopped parsley
salt and ground black pepper

Method

Heat oil in a pan, add onion and fry for 5 mins. Add garlic, fry for 1 mm.
Cook the pasta in lightly salted boiling water for 8-10 mins.
Meanwhile, add bacon to the onion and fry for 2 mins. over a high heat. Add the wine and boil for 2-3 mins.
Lightly .beat the eggs with the Parmesan, single cream and parsley then season well
remove from the heat and pour in the egg mixture mixing well to coat the spaghetti , the heat of the pasta will cook the eggs
transfer to a warmed dish and serve immediately

Pasta with Courgettes and smoked trout

Serves 4; calories per portionn: 463

Ingredients

2 medium courgettes
1 tbsp olive oil
pinch turmeric
8oz./225g spinach pasta such as tagliatelle
1 smoked trout, approx 8oz./225g in weight
½pt crème fraiche or double cream
salt and ground black pepper
2 tbsp black Iumpfish roe
fresh parsley to garnish

Method

Trim the courgettes and cut into very thin diagonal slices. Place in a pan with oil and turmeric, cook for 2-3 mins.
Cook the pasta in a pan of lightly salted boiling water for 8-10 mins. Skin the fish and remove the bones. Flake the flesh of the trout and stir into the courgette mixture with the crème fraiche or double cream.
Season. Cook for 6-8 mins, until slightly thickened. Drain the pasta and pour the sauce over, mixing well. Transfer to warmed plates, top each with ½ tbsp lump-fish roe, garnish with parsley and serve.

Fettucine with charred tomatoes and rosemary oil

Ingredients

450g/1lb. small plum tomatoes halved
1garlic clove, crushed
1 tbsp sugar
salt and fresh ground pepper
450g 1lb. fettucine pasta
6tbsp. olive oil
40g./ 1 ½ fresh rosemary
freshly nutmeg

Method

Heat the oven to 200c' /400f' gas mark 6.
Place the halved tomatoes on a lightly greased baking sheet, rub each with half of the garlic, then sprinkle with sugar and a little salt and pepper
Bake the tomatoes for 10.15 minutes or until soft and slighily charred. Or, place them under a hot grill to achieve the same results
Meanwhile cook the fettucine in boiling stilted water until tender but still firm, then drain. Place the olive oil, rosemary and remaining garlic in a liquidiser and blend to a puree.
Season to taste. Toss the pasta with the rosemary oil and season with salt, pepper and nutmeg. Top with the charred tomatoes and serve at once.

Spinach and Ricotta Pasta

Tagliatelle with chilli tomato sauce

Serves 4 Calories per portion 426

Ingredients

350g (l2oz) tagliatelle
salt and freshly ground black pepper

For the sauce

2 tbsp olive oil
2 mild chillies, sliced
1 x 390g can ratatoujlle
1 x 400g can chopped tomatoes in natural juice
salt and fresh ground black pepper

curls of fresh parmesan
fresh basil leaves

Method

Cook the tagliatelle in a large pan of salted boiling water according to packet instructions
then drain. Meanwhile, heat the oil in a pan and cook the chilli for 1 min. Add the ratatoujlle and canned tomatoes and simmer for about 4 min. Season to taste with salt and pepper
Sir the drained pasta into the tomato sauce. Spoon into 4 warm bowls and serve sprinkled with Parmesan cheese and basil leaves.

Smoked Ham Linguini

Ingredients

2 whole heads of garlic
350g/l2oz linguini pasta
450g/1 lb. broccoli florets
3 garlic cloves, crushed
175g/6 oz. lean smoked ham, chopped
ground black pepper 500g/ 18oz. Low-fat fromage frais
3tbsp. Dry white wine or chicken stock

Method

Seafood Lasagne

Ingredients

50g/ 2oz. Butter
50g./2oz. Plain flour
600ml./1pt.milk
a few saffron strands
salt and freshly ground black pepper
500g/18oz. Mixed fish and seafood of your choice salmon, smoked haddock, prawns, scallop, and squid rings
9 dried not pecook lasagne sheets
2 eggs beaten
200g./7oz. Chedder cheese grated
sprigs of dill to garnish
chopped fresh dill to garnish

Method

To make the sauce butter melt in a saucepan Stir in flour and cook for 1 min.
gradually add the milk, whisking the sauce over a moderate heat until it thickens, Pound the saffron strands to a powder and stir in 2-3 tbsp boiling water until dissolved.
mix saffron liquid and seasoning into the sauce, Remove any bones from the fish and cut into bite-sized pieces, then fold into the. sauce, mixing well
Spoon one-third of the fish mixture over the base of a 1 .5ltr./3pt ovenproof dish, then cover 'with a layer of lasagne sheets.
Repeat these layers twice, finishing with a layer of lasagne sheets
Beat the eggs and cheese together in a bowl, add seasoning and pour over the top of the lasagne. Bake in a preheated oven at 190'c/375'f/gas mark 5. for 45 mins
, covering the dish with foil after 30 mins till surface starts to over-brown. Serve garnished with chopped fresh dill and a crisp green salad.

Beef Lasagna

Ingredients

1 pound ground beef
1/4 tsp. garlic powder 1 tbsp. parsley flakes (dried) 1 tbsp. basil
1 1/2 tsp. salt and ground black pepper
1 16 oz. size can tomatoes
1 can tomato paste
1 pkg. lasagna sheets (10 oz.)
4 /2lb.cups cream style cottage cheese
2 beaten eggs
1/2 cup parmesan cheese
200g. mozzorella cheese cut thin
200g. cheddar cheese, sliced thin

Method

Brown meat slowly and take off excess fat. Add the next six ingredients. Simmer uncovered until sauce is thick (45 minutes to 1 hour) stirring occasionally. When sauce is cooked, add thin layer of sauce in bottom of 13x9x2" baking dish. Lay down uncooked lasagna sheets it will cook up as it bakes cover lasagna over with sauce, covering bottom of dish. Spread 1/2 the cottage cheese mixture over sheets and layer with sliced cheddar cheese, cover with 1/2 of remaining meat sauce. Repeat the layer again adding thin layer of sauce before adding lasagna remaining 1/2 cottage cheese, and this time using the Mozzorella cheese. Sprinkle top with additional Parmesan cheese. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake additional 5 minutes till top is brown Let stand 15 minutes before cutting into squares

Serve Hot

Spinach Lasagne

Ingredients

10-oz. package frozen chopped spinach
1 box lasagne sheets
2 cups grated mozzarella cheese
1 egg beaten
1 tbsp. salt, pepper
basil, 1 small onion
2 garlic cloves crushed

Method

Cook spinach, drain completely, pressing out excess moisture. Set aside in a large bowl. Cook lasagne sheets
While pasta is cooking, preheat oven to 350 degrees and prepare cheese filling
in medium sized bowl process cottage cheese, 1 cup mozzarella, egg and the seasoning until mixture is smooth. Add to spinach and stir until combined thoroughly. Layer half the lasagne in a 9-inch by 13-inch baking pan, pour on filling, spreading evenly to sides of pan. Place another layer of cooked lasagna
on top of filling and top with first the cooking sauce then the remaining mozzarella. Bake for 40 minutes.

Serve Hot