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Digital Subscriptions > Healthy Magazine > June/July 2019 > PASTA & PUDDING


What could be finer? Our crowd-pleasing summery recipes cut down unnecessary calories without skimping on flavour or feelgood factor



Julia Azzarello, author of Skinny Pasta, says: ‘Artichokes are my favourite vegetable; they just shout spring is here. They can be a lot of work to clean and cook, but it’s worth it for the delicious results. Here, however, all the hard work has been done for you with pre-charred artichokes. You can find them in most supermarkets now – they are divine on a pizza as well as luscious in this pasta dish.’

Serves 4

1 tbsp olive oil

2 tbsp butter

4 spring onions, thinly sliced, whites

and greens separated

3 garlic cloves, sliced

Salt and pepper

350g fresh strozzapreti

100g broad beans (shelled and

peeled weight)

100g peas

175g charred artichokes, sliced

To garnish and serve

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About Healthy Magazine

Ever thought about stripping back your beauty regime? From eco-cosmetics to zero waste routines, we’ve explored all the latest natural beauty innovations in our #NakedBeauty issue. Plus, we investigate the Instagram wellness scammers, question whether the perfect diet exists, and delve into the fitness industry’s issue with inclusivity. Our food sections champions pasta and puds, along with with some seriously tempting ayurvedic recipes, and we learn how to keep our core in good shape in the healthy clinic. Find all this and more in the brand new issue of Healthy!