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Salmon, chilli and lemon fettuccine

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 6

Time to make: 10 mins

Ingredients

More weights & measures

400g fresh fettuccine
3 cups frozen peas
3 cups broccoli, finely chopped
2 x 120g bags baby spinach, or 5 cups chopped spinach
zest of 1 lemon, plus 1 extra tablespoon lemon juice
1 long red chilli, seeded, finely chopped, plus extra, to garnish
½ cup Philadelphia Light Cream for Cooking
300g smoked salmon fillet, flaked

Instructions

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1 Cook fettuccine, peas and broccoli in a large saucepan of boiling water for 2 minutes, or until pasta is al dente. Drain and return to pan.

2 Add baby spinach, lemon zest, lemon juice, chopped red chilli and cooking cream to pasta. Toss with tongs until spinach is just wilted and pasta is evenly coated.

3 Top fettuccine with hot smoked salmon, garnish with extra chilli and serve immediately.

Variations

Make it gluten free: Use gluten-free fettuccine.

Nutrition Info (per serve)

Calories 498 cal

Kilojoules 2090 kJ

Protein 25 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 4 g

Dietary fibre 9 g

Sodium 640 mg

Calcium 110 mg

Iron 3 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.

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