- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Salmon is a wonderful combination with pasta for a light and easy meal.
Ingredients
- 2 teaspoons olive oil
- 1 leek, trimmed, washed, thinly sliced
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- 120g (3/4 cup) frozen peas
- 125ml (1/2 cup) extra light thickened cream
- 80ml (1/3 cup) fresh lemon juice
- 1 x 175g pkt hot smoked salmon, skin removed, flaked
- 350g dried angel hair pasta
- 1/4 cup fresh mint leaves
Method
- Step 1Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
- Step 2Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
- Step 3Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.
- Low sugar
Nutrition
2074 kj
Energy
12g
Fat Total
5g
Saturated Fat
6g
Fibre
25g
Protein
37mg
Cholesterol
593.55mg
Sodium
5g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save at the checkout, replace the smoked salmon with canned pink salmon.
Variation: Angel hair pasta with tomato, smoked salmon and mint: Omit the cream and lemon juice. Add a 400g can diced tomatoes with the asparagus in step 1.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0
