if you are vegetarian these four recipes can really add a little zip to your noodles.

SPINACH SAUCE 450 g/ 1 lb fresh spinach washed 1 garlic clove, crushed pinch of ground ginger 150 ml/5 1 fl oz low-fat natural yogurt salt PUT the spinach in a saucepan and heat until it wilts.

Drain and liquidise with the rest of ingredients.

Taste and adjust the seasoning, if necessary, before serving with poached eggs or pasta.

Calories per serving: 53 Saturated fat: Low Total fat: Low Protein: High Carbohydrate: Low Cholesterol: Nil Vitamins: A,C,E, Folic acid Minerals: Calcium, Iron, Potassium *** TOMATO SAUCE 1 Tbsp olive oil 1 medium onion, finely chopped 1 big garlic clove, chopped 425 g/ 15 oz ripe tomatoes, skinned and chopped, or one 400 g/ 14 oz can chopped tomatoes (with liquid) 1 tsp chopped parsley 1 Tbsp tomato puree 1 level tsp brown sugar 1 tsp lemon juice 1 bay leaf 1 tsp chopped basil tomato juice as required salt and black pepper HEAT the oil in a heavy-based non-stick pan and saute' the onion gently until very soft, adding the garlic towards the end of this time.

Add the rest of the ingredients, except the basil and tomato juice. Simmer for 30 minutes, uncovered. Remove the bay and add the basil.

If the sauce is too thick for your needs, thin it down with a little tomato juice or passata. Taste and adjust the seasoning, if necessary.

Note: instead of the basil you can flavour this sauce with many other herbs, such as oregano or tarragon; or try adding some fresh green chillies or half a can of red peppers at the beginning of simmering time.

Calories per serving: 60 Saturated fat: Medium Total fat: High protein: Medium Carbohydrate: Low Cholesterol: Nil Vitamins: A,C Minerals: Iron, Potassium *** LENTIL SAUCE 175 g/6 oz red lentils 425 ml/3 pint Vegetable Stock or water 1 tsp olive oil 1 medium onion, finely chopped 1 garlic clove, chopped one 400 g/14 oz can chopped tomatoes (with liquid) 25 ml/1 fl oz red wine 1 Tbsp lemon juice 1 level tsp five-spice powder SIMMER the lentils in the stock or water until they are very soft (about 45 minutes).

Meanwhile, heat the oil in a medium heavy-based non-stick saucepan and stir-fry the onion for a few minutes until soft, adding a dash of water if it gets too dry.

Add the garlic and stir that for a minute. Add the rest of the ingredients, including the lentil mixture. Simmer for 15 minutes.

Put through the blender, or leave unblended for a coarser sauce. Ideal over pasta.

Calories per serving: 204 Saturated fat: Low Total fat: Low Protein: High Carbohydrate: High Cholesterol: Nil Vitamins: B group, C,A Minerals: Iron, Potassium, Magnesium, Zinc *** MEDITERRANEAN SAUCE 1 medium aubergine (eggplant) 1 Tbsp olive oil 1 1 large onions, sliced thinly then chopped 2 garlic cloves, crushed 100 ml/3 1 fl oz passata 1 400 g/14 oz can chopped tomatoes (with liquid) 8 stoned black olives, chopped 1 tsp chopped basil Salt and black pepper TOP and tail the aubergine and cut it into small cubes. Put in a colander, sprinkle with salt and leave for 30 minutes. Rinse and pat dry.

Heat the olive oil in a non-stick frying pan and saute' the onion in it until soft, adding the garlic for the last few minutes.

Add the aubergine cubes, cover and simmer very gently for 20 minutes, adding a little passata if it looks very dry at any time.

Add the tomatoes, olives, basil, remaining passata and seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add extra water at any time as necessary. The sauce should be thick but not too dry.

Calories per serving: 80 Saturated fat: Medium Total fat: High Protein: Medium Carbohydrate: High Cholesterol: Nil Vitamins: A,C,E, Folic acid Minerals: Potassium All recipes from: Slim and Healthy Vegetarian