Pasta with hot smoked salmon, ratatouille and ricotta
- 200g gluten-free legume pasta (or wholemeal pasta)
- 200g green beans, sliced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- ½ teaspoon dried chilli flakes (optional)
- ¼ x quantity ratatouille
- 150g hot smoked salmon fillet, flaked
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra, to serve
- 2 teaspoons lemon juice
- 125g reduced-fat fresh ricotta, to serve
1 Cook the pasta in a large saucepan of boiling water following packet instructions, or until just tender, adding the beans for last 2 minutes of cooking time. Drain.
2 Meanwhile, heat olive oil in a large non-stick frying pan over medium-high heat. Cook the lemon zest and chilli (if using) for 30 seconds, or until fragrant. Add the ratatouille and cook, stirring, for 3–4 minutes.
3 Add the pasta, beans, flaked salmon, parsley and lemon juice, and toss mixture to combine. Season dish with cracked black pepper. Divide among four plates. Serve with a dollop of ricotta and extra parsley.
To make this pizza, you will need to use one-quarter of the basic Rataouille recipe, made ahead of time
Nutrition Info (per serve)
Total fat 10.8g
–Saturated fat 2.4g
Dietary fibre 10.4g
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