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Salmon, chilli and lemon fettuccine
Serves: 6
Time to make: 10 mins
Ingredients
- 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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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