Spaghettini with salmon, capers and ricotta
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Time to make:
$3.74 per serve
(at time of publication)
Full ingredients list:
- 400g spaghettini
- 1 large bunch rocket, trimmed, roughly chopped
- 1 tablespoon baby salted capers, rinsed
- 175g hot-smoked salmon fillet (such as Springs), skin removed, flaked
- 1 tablespoon olive oil
- 90g (4 tablespoons) low-fat ricotta
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a large saucepan of water according to packet instructions or until al dente. Drain well, then return to the saucepan to keep warm.
Step 2 Add rocket, capers, salmon and olive oil to hot pasta. Toss well to combine and warm gently. Season with freshly ground black pepper to taste.
Step 3 Divide the pasta among 4 serving bowls and top each with a tablespoonful of ricotta. Serve immediately.
Thin varieties of pasta, such as spaghettini, are ideal for fast pasta dishes as they have a quicker cooking time.
About this recipe
First published: October 2008