Smoked salmon and rocket pasta

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

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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250g spaghetti pasta
250g green beans, trimmed, sliced
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons zest of lemon
1 long red chilli, deseeded, finely chopped
4 cups baby rocketarugulaX
1 ½ tablespoons lemon juice
2 teaspoons olive oil
200g smoked salmon, torn
freshly ground black pepper
¼ cup reduced-fat ricotta cheese

Instructions

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1 In a large saucepan cook spaghetti following packet directions, adding beans in the last 2 minutes of cooking time. Drain well, reserving ¼ cup cooking liquid.

2 Meanwhile, place a large non-stick frying pan over a medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic, lemon zest and chilli. Cook for 1 more minute.

3 Add pasta and beans, rocket, lemon juice, olive oil and 1-2 tablespoons pasta cooking liquid to frying pan. Add smoked salmon. Toss to combine and season with pepper. Divide pasta among serving bowls and serve topped with crumbled ricotta.

Variations

Replace salmon with cooked shredded chicken breast.
Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 474 cal

Kilojoules 1980 kJ

Protein 21 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 6 g

Sodium 270 mg

Calcium 220 mg

Iron 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.

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