A collection of healthy recipes for toppings to coat conchiglie, toss into tagliatelle or stir into spaghetti. Recipes include updated and light versions of classic pasta sauces as well as modern interpretations using low-fat ingredients.

Storecupboard, tools and techniques. Part 1 Fast and easy: asparagus chervil and lemon bean and tomato sauce
wilted spinach with broad beans and pancetta
golden onion and anchovy
potato and garlic sauce with caviar
crab, lemon and parsley
smoked chicken, leek and mustard. Part 2 Vegetarian: roasted asparagus, red pepper and courgette
grilled asparagus and green olive pesto
courgette and mint
fennel and pecorino
spiced spinach and lentil sauce
peas, leeks and saffron
roasted pumpkin and sage. Part 3 Hot and spicy: Moroccan spiced aubergine sauce
broccoli and hot red pepper sauce
baby onion curry sauce
hot prawns with basil
scallops with lime sauce
chilli chicken and chickpea. Part 4 Substantial sauces: white bean and rosemary
lentil and shiitake
pumpkin with dates, chickpeas and spices
salmon, dill and mustard
light bolognaise
lamb with red onions, yellow peppers and tomatoes
steak, porcini and truffle oil. Part 5 Pasta alfresco: smoky aubergine sauce
cauliflower, red pepper, black olive and feta
green beans with roasted tomato and basil sauce
fresh herb sauce
grilled peppers, anchovies and olives.