Home
About
Reviews
Recipes
Books
Freebies
Contact
SearchFusilli pasta with salmon & baby spinach
- Ready In: 20 minutes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 4
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
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.
Directions
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.
You may also be interested in...
Like what you've read so far?
Don't miss a post. Sign up for Catherine's eNewsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 26-page ebook "Cut the CRRAP - How to limit your intake of ultra-processed foods".
You can unsubscribe at any time and we never give your details to any third party.
