Salmon and vegetable pasta
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Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
- 100g wholemeal penne pasta
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 2 tomatoes, roughly chopped
- 1/2 cup frozen peas/carrots/corn
- 5 small button mushrooms, finely sliced
- 210g can red salmon (no added salt), drained
- juice of 1/2 lemon
- 2 teaspoons dukkah
- dill sprigs, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a medium saucepan of boiling water for 10-12 minutes or until al dente. Drain and put aside.
Step 2 Meanwhile, heat a frying pan over medium heat. Add oil and garlic and cook for 1 minute. Add tomatoes, frozen vegetables and mushrooms and cook for 3-4 minutes or until vegetables are just tender. Add salmon and cook for a further 1-2 minutes.
Step 3 Add pasta and toss to combine. To serve, squeeze lemon juice over pasta, sprinkle with dukkah and finish with dill.
Recipe supplied by Healthy Food Guide reader, Michael Chan (via email)
Michael says: "It's great cold in spring, too."
About this recipe
First published: August 2008