Creamy pasta with peas, courgette, Brussels sprouts and salmon

Here's a healthier pasta dish that's creamy, delicious and is ready for two in only 20 minutes.

Serves: 2

Time to make: 20 mins

Ingredients

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100g dry tagliatelle or fettuccine
spray oil
2 courgettezucchiniXszucchini, summer squashX, sliced in half lengthways then in thin slices
1 cup Brussels sprouts, thinly sliced
½ cup frozen peas, defrosted
⅓ cup ricotta
juice and zest of 1 lemon
2 cups baby spinach or chopped silver beet
2 tablespoons grated parmesan
pinch of salt
black pepper, to taste
100g sliced smoked salmon
fresh dill to garnish (optional)

Instructions

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1 Bring a pot of salted water to the boil. Add pasta and cook for 8-9 minutes until al dente. Drain, reserving 1/2 cup cooking water.

2 While pasta is cooking, heat a pan over a medium heat and spray with oil. Add courgettes and Brussels sprouts and stir-fry until tender, about 6 minutes. Add peas and mix. Add drained pasta with ricotta, lemon juice, zest and spinach.

3 Add reserved pasta water, as needed, to bring everything together and make a smooth sauce. Add half the parmesan and mix well. Season with salt and pepper.

4 Serve pasta with salmon, dill (if using) and remaining parmesan.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

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Nutrition Info (per serve)

Calories 583 cal

Kilojoules 2440 kJ

Protein 29 g

Total fat 23 g

Saturated fat 8 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 9 g

Sodium 460 mg

Calcium 240 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.