After putting paid to the myth that pasta is fattening, let’s get on with enjoying it. Keep your portions to between 75 g and 100 g and make sure the calories don’t sneak in through your sauces.
From the vegetable garden to the wok
Fresh vegetables and garden produce in a tasty dish with an oriental flavour. Use your favourite fresh seasonal vegetables (broccoli, carrots, peppers, fresh asparagus, etc.). Wash them well, cut into small pieces and stir-fry in a wok with roughly chopped onion and extra-virgin olive oil. Add a dash of soya sauce and stir well. When the vegetables are done, add the strained, cooked pasta, along with another dash of soya sauce to taste. Mix well to bring all the flavours together and serve.
You don’t have to go meat free when you’re watching the calories, but use lean, low-fat white meat like turkey to make a homemade Bolognese. First of all you’ll need some peeled, chopped ripe tomatoes. Sauté some chopped onion, celery and carrots in extra-virgin olive oil. Add the tomatoes and let the sauce simmer on a medium heat. Add salt, pepper and a spoonful of sugar to lower the acidity. Once the sauce is ready, smooth it out in the blender. Sauté the turkey in some extra-virgin olive oil with a couple of chopped cloves of garlic. Once it’s done, add the sauce and you’re good to go.
Fresh clam and prawn pasta dish
Open up the clams by heating them in a frying pan with a glass of white wine (first add the wine, wait for it to boil and then add the clams). Throw away any that haven’t opened and put the others to one side. Cook the peeled prawns with some cloves of garlic and chopped spring onions in some extra-virgin olive oil. Once they’re cooked, add the clams and strained pasta. Sprinkle on some finely chopped fresh parsley and stir well.