Salmon, feta and green olive penne
Looking for a quick and tasty dinner? This speedy salmon pasta packs the goodness of calcium-rich ingredients and a zesty twist from lemon wedges.
Serves: 4
Time to make: 20 mins
Ingredients
- 350g penne
- 415g can pink salmon in brine, drained, skin and bones removed, flaked
- 250g cherry tomatoes, quartered
- ½ cup pimento-stuffed green olives, drained and sliced
- ½ cup chopped flat-leaf parsley
- 100g low-fat ricotta, crumbled
- 4 spring onions, trimmed and finely chopped
- 80g feta, crumbled
- lemon wedges to serve
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Instructions
1 Cook pasta in a large saucepan of boiling water following packet directions, or until just tender. Drain and return to the pan.
2 Add salmon, tomatoes, olives, parsley, ricotta and onions. Gently toss to combine.
3 Spoon into serving bowls. Top with feta and freshly ground black pepper and serve with lemon wedges.
HFG tip
You can substitute the low-fat ricotta with 120g low-fat cottage cheese.
Nutrition Info (per serve)
-
Calories 552 cal
-
Kilojoules 2310 kJ
-
Protein 37.9 g
-
Total fat 16.5 g
-
Saturated fat 6.3 g
-
Carbohydrates 63.1 g
-
Sugar 4.9 g
-
Dietary fibre 6 g
-
Sodium 1315 mg
-
Calcium 325 mg
-
Iron 4.2 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.
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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