Asparagus Lasagna
Jul 14, 2005
Green olives add a savoury flair to these classic meatballs.
Based on the Italian pasta carbonara, this dish uses ham instead of bacon, reducing the fat in this traditionally rich dish to about 10 g per serving. The spinach adds vitamin A, calcium, folate, potassium and fibre.
This all-green salad makes a great side dish for grilled chicken or burgers. You can prepare and refrigerate the vegetables up to three days prior. Just toss them with the dressing at the last minute so that they stay crisp.
This decidedly springtime pasta dish comes to life with lemon juice and zest. To make this vegetarian, simply omit the chicken and double the artichokes.
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
