Mains

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

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 498cal

Kilojoules 2090kJ

Protein 25g

Total fat 17g

–Saturated fat 5g

Carbohydrates 60g

–Sugars 4g

Dietary fibre 9g

Sodium 640mg

Calcium 110mg

Iron 3mg

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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