- 0:08 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Turn a tin of salmon, a packet of pasta and a couple of veggies into a nutritious, tasty and fast weeknight meal.
Ingredients
- 350g macaroni
- 2 x 210g can salmon, drained with skin and bones removed
- 1 cup baby spinach leaves
- 3 roma (egg) tomatoes, chopped
- 1 tablespoon dill
- 1/2 red capsicum, cut into strips
- 1/2 green capsicum, cut into strips
Method
- Step 1Cook pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Remove, drain and keep warm.
- Step 2Meanwhile, spray a non-stick frying pan with olive oil spray and cook capsicum for 4 minutes or until tender. Add tomatoes, salmon, baby spinach, dill, salt and pepper. Cook for a further 2-3 minutes until warmed through and spinach has wilted.
- Step 3Fold mixture through hot pasta and serve immediately with grated parmesan or cheddar cheese.
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1921 kj
Energy
8g
Fat Total
2g
Saturated Fat
4g
Fibre
29g
Protein
61mg
Cholesterol
351.15mg
Sodium
2g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
Tinned tuna also works well in this recipe.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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