This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. It is bursting with fresh flavours and irresistibly creamy, but without the heaviness of a classic cream sauce for pasta. A salad of crisp radicchio and Lollo Rosso lettuce is a good accompaniment.
For a creamy broccoli and pea sauce, replace the spinach and watercress with 200 g (7 oz) broccoli. Cook the broccoli in a little boiling water for 5–8 minutes, then drain, refresh in cold running water, drain well again and return to the pan. Mash the broccoli with a potato masher, then add the yogurt mixed with the cornflour and 5 tbsp semi-skimmed milk. Stir in 125 g (4½ oz) frozen peas and 2 spring onions, finely chopped. Bring to the boil, stirring, and cook for 1–2 minutes to thicken. Season to taste and add a dash of lemon juice if you like. Toss with the freshly cooked pasta, then sprinkle with plenty of chopped parsley.
Cream-based sauces are always popular for pasta dishes. Traditionally, the sauces are made with heavy cream and cheese. This recipe uses low-fat yogurt to create a creamy sauce that is much lower in fat. * Heat can destroy vitamin C. The best way to cook leafy green vegetables, such as spinach and watercress, and still retain the maximum vitamin C, is to wilt them briefly. * Peas provide protein. They are also rich in fibre, some of it soluble, and this helps to keep blood sugar levels and cholesterol under control.
Excellent source of vitamin A. Good source of calcium, folate, vitamin C, vitamin E. Useful source of copper, iron, niacin, vitamin B2, zinc.