Salmon, chilli and lemon fettuccine
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Time to make:
$6.10 per serve
(at time of publication)
Full ingredients list:
375g packet fresh fettucine
2 cups frozen peas
120g bag baby spinach
zest of 1 lemon, plus 1 extra tablespoon lemon juice
1 long red chilli, seeded, finely chopped, plus extra, to garnish
1/3 cup Philadelphia Light Cream for Cooking
1 x 175g hot smoked salmon fillet, flaked
Nutritional information (per serve)
Instructions and steps:
Step 1Cook fettucine and peas in a large saucepan of boiling water for 2 minutes, or until pasta is al dente; drain and return to pan.
Step 2Add baby spinach, lemon zest, lemon juice, chopped red chilli and cooking cream to pasta; toss with tongs until spinach is just wilted and pasta is evenly coated.
Step 3Top fettucine with hot smoked salmon, garnish with extra chilli and serve immediately.
Find fresh pasta in the supermarket’s chilled section.
About this recipe
First published: December 2015