Salmon and dill macaroni
Nutrition Info.(per serve)
- 2 1/2 cups macaroni
- cooking oil spray
- 2 cloves garlic, crushed
- 375ml can light evaporated milk
- 210g can pink salmon
- 2 cups baby spinach, chopped
- 4 spring onions, finely chopped
- 2 tablespoons chopped fresh dill
Total fat 9g
Saturated fat 3g
Dietary fibre 3g
1 Cook pasta following packet directions until al dente. Drain and return to pan.
2 Meanwhile, spray a large non-stick frying pan with cooking oil. Add garlic and cook over a medium heat for 1 minute. Pour in evaporated milk and bring to a simmer over a low heat. Add macaroni and salmon. Cook, stirring, for 1 minute or until hot. Remove from heat.
3 Stir in spinach, onions and dill. Cook until spinach just wilts. Divide between serving bowls. Serve immediately.
Make it gluten free: Use gluten-free pasta.