700g/1 1/2 lb asparagus, trimmed of its woody base
2 tsp olive oil
100g/3 1/2 oz pitted green olives in brine, rinsed and patted dry
Large handful of fresh basil leaves
2 garlic cloves, roughly chopped
40g/1 1/2 oz Parmesan cheese, shaved
Freshly ground black pepper

Preheat a ridged chargrilling pan or grill to very hot. If your asparagus is really fresh and the and the stalks are juicy when you snap off the bottom, you can brush it with the olive oil and grill it with no further ado. If you are suspicious about its age, I suggest you plunge it into boiling water for a minute, then drain and grill it.

Put the olives, basil, garlic, Parmesan and pepper into a food processor and to a coarse puree (stop and scrape the sides of the bowl after 30 seconds, then continue). Taste and add more basil, olives or Parmesan if you like. You could also add a tablespoon of olive oil.

Toss the olive mixture with hot pasta. Cut the asparagus into 5cm/2 in lengths and add to the pasta. Serve at once.

1/2 tbsp olive
1 onion, finely chopped
1-2 garlic cloves, finely chopped
2 x 400g/14 oz cans chopped tomatoes
6 anchovy fillets, rinsed and chopped
1 tbsp capers, drained
4 tbsp halved pitted green olives
2 x 200g/7 oz cans tuna in brine, drained
Freshly ground black pepper
2 tbsp chopped fresh parsley

Heat the oil in a heavy-based saucepan, add the onion, then cover the pan and cook over a low heat until soft. Add the garlic, then the tomatoes and simmer for 10 minutes, until slightly thickened.

Stir in the anchovies, capers, olives and tuna and simmer for 2 minutes, or until heated through. Season with black pepper, then toss with hot pasta and serve sprinkled with the parsley.

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4 skinless, boneless chicken breasts
1 tbsp paprika
1 tbsp light soy sauce
1 tbsp clear honey
2 tsp cornflour, dissolved in 2 tbsp water
1 tbsp groundnut oil
150ml/5fl oz hot chicken stock
Salt and freshly ground black pepper

PREPARATIONS:

Cut the chicken into slivers, roughly 5 x 1cm/2 x 1/2in. Mix the paprika, soy sauce and honey with the dissolved cornflour, stir in the chicken and leave to marinate for about 15 minutes.

Heat the oil in a wok or large saute pan. Add the chicken and its marinade and stir-fry for 4-5 minutes, adding the stock gradually to prevent sticking and to make a sauce. Season to taste, then serve on hot pasta.

400g/14oz lean minced beef
1 onion, finely chopped
450g/1 lb mushrooms, finely chopped
400g/14oz can chopped tomatoes
25g/1oz Parmesan cheese, grated
2 tbsp soy sauce
1 garlic clove, crushed
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley

PREPARATION:

Put the beef and onion in a heavy-based saucepan, cover and cook over a medium-high heat for 5-7 minutes, stirring to break up the simmer, uncovered, for 20-30 minutes.

Taste and add more salt and pepper if needed. Serve on hot pasta, sprinkled with the parsley.

One of my Featured Low-Fat Pasta Recipe by: Maggie Ramsay

450g/1lb lean minced lamb
1 Onion, finely chopped
2-3 tbsp pesto sauce
2-3 tbsp finely chopped fresh mint leaves
200g/7oz fresh or frozen shelled peas
Salt and freshly ground black pepper

PREPARATIONS:

Put the lamb and onion in a heavy-based saucepan and cook over a medium-high heat for 8-10 minutes, stirring to break up the meat.

Add all the remaining ingredients, then cover and simmer for 5-7 minutes, adding a tablespoon or two of the pasta cooking water if necessary. Season to taste and toss with hot pasta.

One of my Featured Recipe from: Maggie Ramsay