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Spring

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Showing: 18 recipes
Cottage cheese alfredo
Cottage cheese alfredo

Using cottage cheese in place of cream in this creamy classic reduces the calories, while still creating a comforting bowl of pasta

Recipe by Nadine Brown

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Serves: 4
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Salsa verde spaghetti with courgettes
Salsa verde spaghetti with courgettes
An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more

Recipe by Abigail Spooner

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Serves: 4
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Reader recipe: prawn pasta salad
Reader recipe: prawn pasta salad
Pam Stewart from Edinburgh entered our competition for an original spring pasta dish. We loved her Mediterranean-influenced salad. ‘I love this as it’s quick and easy to make and is healthy but tasty. It can be served without prawns as a side salad, or even served as a hot dish. I enjoy it with crusty bread and a glass of white wine.’
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Serves: 4
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Asparagus and ham tart
Asparagus and ham tart
This speedy tart uses a sheet of ready-rolled shortcrust pastry for ease and speed

Recipe by Cate Dixon

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Serves: 4
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Microwave lemon pudding
Microwave lemon pudding
A speedy pud, made in the microwave! Serve with dollops of crème fraiche

Recipe by Abigail Spooner

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Serves: 4
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Springtime spaghetti
Springtime spaghetti
Deliciously satisfying, this garden-fresh supper is a breeze to make

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Spring veg tortellini minestrone
Spring veg tortellini minestrone
This tasty minestrone recipe ticks 3 of your 5-a-day. Bulk it up and add a tin of drained pulses, such as cannellini beans. This also adds extra protein and fibre

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Chicken, leek and asparagus crumble
Chicken, leek and asparagus crumble
This creamy comforting bake is less than 400 calories per serving. To make it veggie, replace the chicken with 200g button mushrooms cooked with 1 teaspoon of butter

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Watercress pesto and lemon linguine
Watercress pesto and lemon linguine
Serve with Parmesan (or vegetarian equivalent) if you have some to hand, but it’s delicious on its own too

Recipe by Anna Glover

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Serves: 4
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