Pine Nut, Spinach & Feta Cheese Pasta

I LOVE pasta, it has to be one of my favourite things, and when I featured this on my Facebook page as part of #ShareYourTeaTuesday, I promised I would post the recipe.

So, you will need:

• Pasta of your choice  (we have wholewheat twists)
• Cherry Tomatoes
• Feta Cheese
• Bag of Baby Spinach
• Pine Nuts
• Olive Oil
• Dried Basil

What you do:

• First of all cook your pasta, and when it is just a few minutes off being done, continue with the next step.......

• Heat up a bit of Olive Oil in a non-stick frying pan, pop in some dried basil and chuck in the tomatoes, swishing them about to let them cook.

• Toss in some pine nuts and toast them quickly in the oil with the tomatoes.

• Next pop in a huge pile of baby spinach - this stuff wilts down to nothing, so be generous.

• See? Wilted  :)

• Chop up the feta cheese into small, dice size cubes.

• Then at the last minute chuck them in the pan and stir.  Don't put them in too early, you don't want them to melt, just to heat through slightly.

• Finally mix it all together with your pasta and serve.  (Careful eating those tomatoes though, they hold their heat for ages - trust me, I know these things!!)

Enjoy!

Low Fat Mustard, Broccoli & Pine-nut Spaghetti

A quick and easy low-fat dish for you pasta lovers.

This is so easy, and really yummy, lovely for filling your hungry tummy on a cold windy day.

You will need:  (Serves one, adjust to suit)

• Spaghetti (however much you eat) I like whole-wheat.
• Broccoli
• Pine-nuts
• Mushrooms
• Quorn "chicken"
• Wholegrain mustard
• Low Fat Soft Cheese
• Olive Oil

What you do:  (You may notice that nothing is measured, just chuck things in to your own taste, you want it more mustardy, then add more mustard etc..  Swap the veg around with things that you have in the fridge)

• Start off cooking your pasta according to the instructions on the packet.
• Add a dribble of Olive Oil to a non-stick saucepan and heat.  Drop in the Quorn, sliced mushrooms and broccoli and stir until starting to brown. 
•  Your broccoli should be still firm to the bite.  Stir in a handful of pine-nuts and stir to lightly toast.

• Add a generous teaspoon of wholegrain mustard and stir to coat.

• Add 2-3 generous teaspoons of low fat soft cheese, enough to make the mixture 'saucy'.

• Drain the pasta and return the pasta to the original pan, tip the mustard sauce mixture on top and stir through, mixing well.

• Eat!

Low-fat Pesto Pasta

Thought I would share one of my favourite dishes.  This is very quick and easy to make from store cupboard ingredients.

Low fat, filling and one of those types of "womb food" that makes you feel all warm and full.  The nice thing is you can chuck anything in it, depending on what you have in your fridge, so feel free to swap ingredients about and see what gorgeous dish you can come up with.

Swap mushrooms for asparagus and chuck in a handful of peas - yummy.

You will need:  (This makes enough for one so just adapt to suit your numbers)

• Pasta
• Olive Oil
• Mushrooms
• Quorn 'Chicken'
• Garlic  (I use frozen garlic)
• Pesto (Sacla Organic is vegetarian)
• Low fat soft cheese

What to do:

• Cook the pasta according to the directions, and whilst cooking....
• Heat up a little oil in a non-stick pan and fry the garlic. 
• Add the 'chicken' allowing to heat through thoroughly if frozen.
• Add chopped mushrooms.
• When all cooked add 3 good teaspoons of pesto and 3 good teaspoons of low fat soft cheese. Stir well.
• Add to cooked, drained pasta and stir through.
• Serve with lots of freshly ground black pepper and a nice big glass of red wine.

Nom nom.