A quick and easy dinner to whip up when you get home from a work out.
Ingrediants
4 sprigs of fresh chives - chopped
2 teaspoons of minced garlic
40mls lemon juice
200gms of pink salmon in brine (drained weight)
240gms pasta, fusilli
60gms baby spinach leaves
1 pump of cooking spray oil
240mls evaporated milk - carnation light
24 small cherry tomatoes - halved
Instructions
1. Cook the pasta in plenty of boiling water, following the packet instructions. Drain the pasta well and set aside keeping warm.
2. Heat a large drying pan on high. Spray with oil. Saute the cherry tomatoes and garlic for a minute. Stir in the salmon, evaporated milk and lemon juice.
3. Lower the heat and simmer gently or 2-3 minutes, stirring from time to time until the mixture has thickened slightly.
4. Toss the sauce through the hot pasta with the spinach leaves. Serve with chopped chives.
Serves 4
Calories per serve: 462
Fat: 7.9
Protein: 27.2
Carbohydrates: 69.3
Fibre 0.7
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