Healthy spring recipes (cont)
Recipe idea from Nutrionist Catherine Saxelby
Spaghetti with herbs and pepper
The ultimate in fast food! Cook double the quantity of spaghetti one night and use the left-over pasta this way the next night.
Preparation time: 10 minutes
Cooking time: 5 minutes
1 tablespoons extra-virgin olive oil
2 cups cooked spaghetti or fettuccine
1 teaspoon crushed garlic
4-5 tablespoons chopped fresh herbs (see note)
freshly-ground black pepper
Heat oil in a frypan. Add spaghetti, garlic, herbs and pepper and cook for 1-2 minutes over medium heat, stirring to mix well and prevent sticking. Serve with a tossed green salad.
Nutrition score per serve 10.7g fat, 4.3g fibre and 1175 kilojoules (281 Calories)
Note: Choose any fresh Italian herbs such as basil, parsley, oregano, marjoram, rosemary or even chives. A mixture of basil, chives and parsley tastes wonderful. Dried herbs can also be used but the flavour is not as “full”.
This recipe produces a fairly “dry” spaghetti with only the oil, herbs and pepper clinging to the strands of spaghetti. If you like a “wetter” sauce, add ? cup tomato pasta sauce with the herbs. For more nutritious articles from Catherine Saxelby, see
Wine recommendation from Winsor Dobbin
Coriole 2004 Sangiovese
The Lloyd family were among the first in Australia to start making this Italian variety as a table wine and the Coriole Sangiovese has become something of an Australian benchmark for the style. This is a very dry red with excellent structure. There’s a wide spectrum of flavours on the very savoury palate; from cranberries to crisp bacon. It’s a wine that blossoms when enjoyed with food, particularly Italian food, so try it with a bowl of vegetable pasta or spaghetti bolognaise.