Cook 1 (340-gram) tub of beet fettuccini in a large pot of boiling water until tender, about 2 minutes. Drain well and cool in cold water. Drain again, and set in a salad bowl. Toss with olive oil, balsamic vinegar, salt and pepper, to taste. Add and top salad with toasted pecans or walnuts, diced orange, crumbled feta or goat cheese and whole or chopped leaves of fresh mint or dill, to taste. Yields 2 main courses or 4 side dish servings.

Roll 300 grams of Italian sausage meat into 12 balls. Heat 1 Tbsp. olive oil in a skillet set over medium-high. Fry meatballs until cooked, about 5 minutes. Drain excess fat and add 1 3/4 cups tomato sauce to the pan. Bring to a gentle simmer, lowering heat as needed. Loosely cover and simmer meatballs 10 minutes. Boil 1 (340-gram) tub of zucchini fettuccini until just tender, about 90 seconds. Drain well, divide between two bowls, top with meatballs, sprinkle with Parmesan cheese and serve.

Cook 1 (340-gram) tub of yam fettuccini in a large pot of boiling until tender, about 2 minutes. Drain well and cool in cold water. Drain again and set in a mixing bowl. Flavour fettuccini with Sensations Ginger Lemongrass sauce, to taste. Divide fettuccini between two shallow bowls. Top each bowl with 5 cooked, cold prawns. Garnish and accent bowl, to taste, with pea shoots, sliced Thai chilies, chopped cilantro or sliced green onion, chopped cashews or peanuts and toasted sesame seeds. Serve with lime wedges for squeezing.