I love this quick yet healthy pasta dinner. Use up whatever vegetables you have hanging around in the fridge and you'll have a family friendly meal ready in under 30 minutes. Not bad!

Ingredients

250g elbows, spirals or other small macaroni
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 cups diced or sliced fresh vegetables (see note)
3 tomatoes, peeled, chopped or 1 cup tomato pasta sauce
400g can pink or red salmon
1 cup baby spinach leaves
fresh basil leaves or parsley, to serve

Methods/steps

1. Add macaroni to a large saucepan of boiling water. Stir well to prevent sticking. Boil for 8-10 minutes or until just tender.

2. Drain well and turn into a large serving bowl. Keep warm while preparing sauce.

3. Heat oil in saucepan and saute onion, garlic and vegetables for 3-4 minutes.

4. Add tomatoes (plus a little water if necessary) or pasta sauce, cover and cook over gentle heat for another 3 minutes, stirring once or twice.

5. Drain and flake salmon and add to sauce with spinach leaves. Stir sauce through macaroni and toss well to combine. Serve topped with basil leaves or chopped parsley.

Additional Tips

Note:
Any combination of diced vegetables can be added depending on what you have on hand. Zucchini, mushrooms, celery, snow peas, green beans, peas or corn kernels work well.

Preparation time: 10 mins Cooking time: 18 mins

Nutrition per serve:
1887 Kilojoules (451 Calories), 10g fat (including 2g saturated fat), 67g carbohydrate (including 4g sugars), 7g fibre and 255mg sodium. Read our nutrition rating system.