QUICK SALMON PASTA

Salmon and pasta are a dream combination. Make this salmon pasta in under 20 minutes for a dinner the whole family will enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3.

PER SERVE

CALORIES Kcal (kJ)	PROTEIN	TOTAL FAT	SAT FAT	CARB	FIBRE	SODIUM
289 (1210)	23 g	5 g	2 g	34 g	7 g	209 mg

PREP TIME : 5 MINS

KOOK TIME : 12 MINS

SERVES : 1 (AS A MAIN)
From: Diabetic Living Magazine

INGREDIENTS

30g spiral pasta

5 spears asparagus, diagonally sliced

1 zucchini, sliced lengthways

1 tsp cornflour

60ml (1/4 cup) Carnation Light & Creamy Evaporated Milk

2 Tbsp salt-reduced vegetable stock

Pepper

1 cup of spinach leaves

1/2 drained 95g can pink salmon in springwater

METHOD         

Cook 30g spiral pasta in boiling water for 10-12 minutes or until al dente, adding 5 spears

asparagus, and 1 zucchini, sliced lengthways, for the last 2 minutes of cooking. Drain.

Combine 1 tsp cornflour, 60ml (1/4 cup) Carnation Light & Creamy Evaporated Milk and 2 Tbsp salt-reduced vegetable stock in a small bowl. Season with pepper. Add milk mixture

to the saucepan and cook, stirring, over medium heat until sauce thickens and comes to a simmer.

Add the pasta, 1 cup of spinach leaves and 1/2 drained 95g can pink salmon in springwater. Toss to combine and heat through.