This is a great healthy recipe to get kids to eat their vegies. They’ll enjoy helping you measure the ingredients and you could ask your pint-sized assistants to tear up the spinach instead of chopping it with a knife.
Ingredients
- 1 corn cob, husk and silk removed
- 145g (1 cup) dried large spiral pasta
- 1 small carrot, peeled, finely chopped
- 1 tablespoon extra light olive oil
- 1 small brown onion, halved, finely chopped
- 1/2 celery stick, trimmed, finely chopped
- 80ml (1/3 cup) cold water
- 1 tablespoon spreadable cream cheese
- 1 x 105g can red salmon, drained
- 40g baby spinach leaves, washed, dried, chopped
Method
- Step 1Use a small sharp knife to cut down the length of the corn cob close to the core to remove the kernels.
- Step 2Cook the pasta in a medium saucepan of salted boiling water following packet directions or until al dente. Add the corn and carrot in the last 5 minutes of cooking. Drain.
- Step 3Meanwhile, heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes. Add celery and cook, stirring, for 1 minute. Stir in water and cream cheese, and bring to a simmer. Simmer, stirring, for 1 minute. Remove from heat and stir in salmon and spinach.
- Step 4Divide pasta mixture among serving bowls. Spoon over the salmon mixture and serve immediately.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1073 kj
Energy
9g
Fat Total
2g
Saturated Fat
4g
Fibre
11g
Protein
20mg
Cholesterol
112.16mg
Sodium
3g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Sharon Fahey
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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