Why you need to make this tonight: the baby spinach and broccolini are chock-full of antioxidants, folate and fibre. "Both greens can protect against cancer and disease, and the fibre will help lower cholesterol and help stabilise blood sugar levels," says WH food editor Teresa Cutter. "The fettuccine will supply you with quality carbs for sustained energy, while the flaxseed oil and walnuts are full of omega-3s - needed for a healthy heart, Cate Blanchett skin and a pumping immune system." The pumpkin seeds are gold for your sex drive (yee-hah!). And, bonus: you and five friends get all this goodness for under 20 bucks.

All-green vegie power pasta

Serves 6

400g spinach fettuccine
bunch of broccolini, trimmed
150g baby spinach leaves
300g broad beans, shelled
1 large bunch parsley, chopped
1 large bunch mint, chopped
small handful basil leaves, sliced
juice and zest of two lemons
2 tbs olive oil or flaxseed oil
3 spring onions, sliced
plenty of black pepper
30g roasted walnuts
30g pumpkin seeds

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1 Boil a large pot of water with a pinch of salt and cook the pasta. About three minutes before draining, add the broccolini and cook for a further three minutes.

2 Drain and transfer to a large bowl. While still steaming hot, add the spinach, beans, fresh herbs, lemon juice and zest, oil, spring onion, pepper, walnuts and pumpkin seeds.

3 Toss well and divide into serving bowls. Grate a little parmesan cheese over the top, if desired.

TRICK OF THE TRADE
Add a tin of drained tuna or red salmon and fold through - this will up the protein as well as giving you an extra kick of omega-3s. For low-carbers or gluten-intolerant feasters, replace the pasta with sliced zucchini.