Garlic Pasta with Shrimp



    • 6 ounces whole-wheat spaghetti
    • 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
    • 1 bunch asparagus, trimmed and thinly sliced
    • 1 large red bell pepper, thinly sliced
    • 1 cup fresh or frozen peas
    • 3 cloves garlic, chopped
    • 1¼ teaspoons kosher salt
    • 1½ cups non-fat or low-fat plain yogurt
    • ¼ cup chopped flat-leaf parsley
    • 3 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon freshly ground pepper
    • ¼ cup toasted pine nuts (see Tip; optional)


  • 1 Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  • 2 Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.



Creamy Hamburger Noodle Casserole



    • 2 bunches scallions, trimmed
    • 8 ounces 90%-lean ground beef
    • 1½ teaspoons canola oil
    • ½ cup bulgur, (see Ingredient Note)
    • 2 cloves garlic, minced
    • 2 8-ounce cans tomato sauce
    • ½ cup water
    • ¼ teaspoon salt, divided
    • Freshly ground pepper, to taste
    • 6 ounces no-yolk whole-wheat egg noodles
    • 1 cup low-fat cottage cheese
    • 1 cup reduced-fat sour cream
    • ¼ cup shredded extra-sharp Cheddar cheese
  • Directions

    • 1 Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.
    • 2 Separate white and green parts of scallions; thinly slice and reserve separately.
    • 3 Cook beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels.
    • 4 Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with ⅛ teaspoon salt and pepper.
    • 5 Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse under cold water.
    • 6 Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining ⅛ teaspoon salt and pepper.
    • 7 Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
    • 8 Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.
  • Bulgur look for it in the natural-foods section of large supermarkets, near other grains

Pasta Salad



  • 250g pasta shapes
  • 140g frozen peas
     pack parsley, chopped
  • small pack chives, snipped
  • zest and juice 1 lemon
     2 tbsp olive oil

  • extra ingredients (see ideas below)


  1. Cook the pasta, adding the peas for final 2 mins cooking time. Drain, rinse with cold water to cool, then drain again. Tip into a bowl with the chopped herbs, lemon zest and juice, olive oil and plenty of seasoning and mix well. Cover and chill, spooning out portions as and when. If you’re making this for one person, by days 3 and 4 you’ll need to stir in a little olive oil or something creamy to loosen the pasta.

    Recipe Tip

    4 ways to vary it