TAGLIATELLE WITH SPINACH GNOCCHI Gnocchi are extremely smooth and light and make a delicious accompaniment to this pasta dish. 1 pound mixed flavored tagliatelle Shavings of Parmesan cheese, to garnish FOR THE SPINACH GNOCCHI 1 pound frozen chopped spinach 1 small onion, finely chopped 1 garlic clove, crushed 1/4 teaspoon ground nutmeg 14 ounces low-fat cottage cheese 4 ounces dried white bread crumbs 3/4 cup semolina or all-purpose flour 1/2 cup grated Parmesan cheese 3 egg whites FOR THE TOMATO SAUCE 1 onion, finely chopped 1 celery rib, finely chopped 1 red bell pepper, seeded and diced 1 garlic clove, crushed 2/3 cup vegetable stock 14-ounce can whole peeled tomatoes 1 tablespoon tomato paste 2 teaspoons sugar 1 teaspoon dried oregano Salt and freshly ground black pepper

To make the tomato sauce, put the chopped onion, celery, pepper and garlic in a nonstick pan. Add the stock, bring to a boil and cook for 5 minutes, or until tender.

Add the tomatoes, tomato paste, sugar and oregano. Season to taste, bring to a boil and simmer, stirring occasionally, for 30 minutes, until thick.

Put the spinach, onion and garlic in a saucepan, cover and cook until the spinach is defrosted. Remove the lid and increase the heat. Season with salt, pepper and nutmeg. Cool in a bowl. Mix in the remaining ingredients. Shape into about 24 ovals and refrigerate for 30 minutes.

Cook the gnocchi in boiling salted water for about 5 minutes. Remove with a slotted spoon and drain. Cook the tagliatelle in a pan of boiling salted water until al dente. Drain. Transfer to serving plates and top with gnocchi, the tomato sauce and shavings of Parmesan cheese.

Serves 4-6.

[Best-Ever Vegetarian, Linda Fraser]