Fusilli pasta with salmon & baby spinach

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

Try this easy pasta recipe when you need a quick dinner and all you've got in the cupboard is a can of salmon and some fusilli or penne pasta. It's low GI (good for diabetes), low in saturated fat and high in those helpful omega-3s.

Ingredients

500g fusilli or penne pasta
oil spray
250g punnet cherry tomatoes, halved
2 garlic cloves, sliced
210g can red or pink salmon, drained and flaked
1/2 cup light evaporated milk
juice of 1 lemon
60g baby spinach leaves
chopped chives and grated parmesan cheese, to serve
tossed salad, to serve

Methods/steps

1. Cook the pasta in plenty of boiling water, following packet instructions. Drain the pasta well and set aside, keeping warm.

2. Heat a large frying pan on high. Spray with oil. Sauté the tomatoes and garlic for a minute then stir in the salmon, cream and lemon juice.

3. Lower the heat and simmer gently for 2-3 minutes, stirring from time to time, until the mixture has thickened slightly.

4. Toss the sauce through the hot pasta with the spinach leaves. Serve topped with chives and a little parmesan.

5. Accompany with a tossed leaf salad.

Additional Tips

Preparation time: 10 mins Cooking time: 10 mins

Nutrition per serve:
1 serve (including a generous serve of salad) contains 2550 kJ (610 calories), 13 g fat (includes 3 g saturated fat), 90g carbohydrate (including 5g sugars), 8 g fibre, 295 mg sodium. Read our nutrition rating system.