Pasta with red beans
Serves 2

• 500 g / 1 ¼ lb coloured pasta e.g. Farfalle fantasia
• 1 tsp olive oil
• 1 onion, chopped
• 1 small tin / can chopped tomatoes
• 200 ml / 8 fl oz tomato puree
• 1 tin / can kidney beans
• 1 tin / can sweet corn
• 15 green olives, cut into halves
• 2 tbsp mixed herbs for spaghetti

1. Cook the pasta according the packet instructions in salt water.
2. Brown the onion in the olive oil. Add the chopped tomatoes and the tomato puree.
3. Add the beans, corn and the olives and cook. Flavour with the herbs.

Penne Syracus
Serves 1

• 250 g / 9 oz whole wheat pasta, e.g. penne
• 1 tsp vegetable fat
• 1 onion, chopped
• 2 zucchini, chopped
• 1 handful mini pepper (small mild bell peppers, if you can't get them, use 1 red bell pepper, sliced)
• 400 g / 14 oz tomatoes (can/tin)
• 1 tsp zucchini herbs (company Herrmann )
• 2 black olives, sliced

1. Cook the pasta.
2. Brown the onion, zucchini and peppers in the fat. Add the tomatoes and simmer for about 15 minutes. Flavour with the herbs.
3. Serve with the pasta and decorate with the olives.

Baharat Pasta
Serves 2

• 250 g whole weat maccharoni
• 1 onion, finely chopped
• 1 Hokkaido pumpkin ( 280 g / 10 oz ), seeded, chopped
• 1 zucchini (120 g / 4 oz), chopped
• 250 g chick peas ( can /tin)
• ½ - 1 tsp Arabian spices mixture (nutmgeg, pepper, cilantro/coriander,cumin, clove, cinnamon, cardamom, sweet bell pepper, chili)

1. Cook the pasta.
2. Meanwhile cook the onion and the pumpkin with 1 tbsp water in the microwave for about 3 minutes at 650 W / medium high / 70%. Add the zucchini and cook for another 3 minutes.
3. Put half aside and puree.
4. Cook the other half again for 3 minutes in the microwave.
5. Flavour the puree with the spices. Add the vegetables and the chick peas and warm everything up in the microwave. Flavour again because the chick peas need spices and the pasta is neutral.
6. Serve the pasta with the sauce.

Tomato rice noodles from Turkey
Serves 2

• 4 pointed bell peppers (yellow and green)
• 1 onion
• 1 tsp olive oil
• 250 g rice noodles from Turkey (they look like rice but they are made of semolina)
• 375 ml vegetable stock
• 1 TL oregano, dry
• 4-6 rosemary leaves
• 1 tsp bell pepper powder, sweet
• 30 g black olives
• 3 tomatoes (350 g)
• 2 tbsp lemon juice
• salt
• pepper
• ½ bunch of flat parsley

1. Wash, clean and slice the bell peppers. Peel and slice the onion.
2. Heat the oil. Brown the onion and the bell peppers. Add the vegetable stock. Add oregano, bell pepper powder and the chopped rosemary and simmer covered for about 5 minutes.
3. Skin and chop the tomatoes. Chop the olives. Add the tomatoes and the olives and flavour with lemon juice, salt and pepper. Simmer again for 10 minutes. Wash and chop the parsley and add. Put 1 tbsp aside for decoration.
4. Divide on plates and sprinkle with the rest of the parsley.

• If you like crumble some feta cheese and sprinkle on the mixture. Serve with Tomato salad from Turkey.

Pasta with Vodka sauce
Serves 2

• 250 g / 9 oz whole wheat pasta, e.g Pipe Rigate
• 250 ml / 8 fl oz tomato puree
• 2 tbsp parsley, frozen
• 100 g / 3 ¾ oz low-fat cream cheese
• 40 ml / 3 tbsp vodka
• salt
• pepper
• sugar
• parmesan cheese for decoration

1. Cook the pasta in salt water.
2. Heat the tomato puree. Add the parsey and the cream cheese. Add the vodka and bring to boil.
3. Flavour with salt, pepper and a pinch of sugar.
4. Serve the pasta with the sauce and sprinkle with parmesan cheese.

Cannelloni with spinach
Serves 2

• 750 g / 1 lb 11 oz young frozen spinach, defrost
• 1 onion, finely chopped
• 50 ml / 2 fl oz milk
• 6 tsp mixed herbs for Spaghetti
• 200 g / 7 oz low-fat feta cheese, chopped
• 500 g / 1 ¼ lb tomato puree
• 100 g / 3 ¾ oz grated low-fat cheese
• 1 packet green spinach cannelloni

1. Mix the spinach with the onions, milk and 4 tsp of the herbal mixture. Add the chopped feta cheese. Fill into the cannelloni and place into a heat proof dish.
2. Mix the tomato puree with 2 tsp of the herbal mixture and spread on the cannelloni.
3. Sprinkle with cheese and bake in a pre-heated oven covered with tin foil, at 180° C / 350 °F for about 30 minutes. After that brown another 10 minutes without the foil.