Fusilli pasta with salmon & baby spinach
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.
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.
- 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
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.