Pasta with spinach sauce

Serves 2
Approximately 250 calories per serving

Vegetarians can use this recipe and omit the anchovies.

Ingredients:
50g (2oz) [dry weight] wholewheat fusilli pasta
300g (12oz) fresh spinach or
150g (6oz) frozen spinach
115g (4oz) quark
salt and black pepper
a little low-fat fromage frais or skimmed milk
50g (2oz) can fillets of anchovies

Method:
1. Cook the pasta as directed and drain well.
2. Wash the fresh spinach (if using) and cook in 1 tablespoon of water. Drain well and chop finely in a food processor or with a knife. If using frozen spinach, cook as directed.
3. Mix the quark with the spinach, and add salt and pepper to taste. If the mixture is too stiff, add a little low-fat fromage frais or skimmed milk.
4. Drain the anchovies and wash well to remove the oil from the surface. Pat dry on kitchen paper, then chop.
5. Heat the spinach sauce, add the cooked pasta and pile onto serving plates. Top with the anchovies and serve with a green salad and crusty French bread (50g/2oz per person).