MAKE IT ITALIAN

These recipes will be a surefire hit during the week – all with bucketloads of flavour from only a handful of fresh ingredients

MIDWEEK MEALS

RECIPES JEN BEDLOE AND LOTTIE COVELL PHOTOGRAPHS ALEX LUCK FOOD STYLING LOTTIE COVELL STYLING HANNAH WILKINSON

WEEK NIGHT PROMISE

Your guarantee for every recipe in this feature: NO MORE THAN…

• 10 ingredients

• 30 min hands-on time*

• 650 calories per portion (but many of the recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

• Minimal washing up

*With one valid exception (See p90)

Spicy tomato and basil pasta

SERVES 4. HANDS-ON TIME 20 MIN

NEXT TIME

If you’re not vegetarian, fried bacon lardons or chorizo would add extra flavour – or stir in a drained can of good quality tuna.

• 30g pine nuts

• 3 tbsp extra-virgin olive oil

• 4 shallots, finely sliced

• 1 red chilli, finely chopped (deseed it first if you don’t like your food too spicy)

• 300g cherry tomatoes, halved

• 500g fresh pappardelle

• 3 tbsp white wine vinegar

• Large bunch fresh basil, roughly chopped

• 30g vegetarian parmesan style cheese, grated (to serve)

1 Bring a large pan of water to the boil. Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Add 1 tbsp of the olive oil, then fry the shallots for 5 minutes.