A small amount of well-trimmed bacon goes a long way in imparting a full flavour to this quick pasta sauce. We've boosted the fibre with cannellini beans and the vegetable content with vibrant silverbeet, which cooks conveniently in the pasta water.
The celery-like stems of silverbeet are edible and have a pleasant, mild taste. Cut them into bite-sized pieces and pan-fry in a little olive oil until tender, 6 to 8 minutes. * Leftovers? Transform them into a pasta gratin. Spread the leftovers in a shallow baking dish coated with cooking spray. Top with grated Parmesan and low-GI breadcrumbs. Bake, uncovered, at 220 degrees C until the top is golden and crusty, 25 to 30 minutes.