Salmon, chilli and lemon fettuccine

Serves: 6
Time to make: 10 mins

Total cost: $ 29.40 / $ 4.90 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

400g fresh fettuccine
3 cups frozen peas
3 cups broccoli, finely chopped
2 x 120g bags baby spinach, or 5 cups chopped spinach
zest of 1 lemon, plus 1 extra tablespoon lemon juice
1 long red chilli, seeded, finely chopped, plus extra, to garnish
1/2 cup Philadelphia Light Cream for Cooking
300g smoked salmon fillet, flaked

Nutrition Info

Kilojoules 2090kJ
Calories 498cal
Protein 25g
Total fat 17g
Saturated fat 5g
Carbohydrates 60g
Sugars 4g
Dietary fibre 9g
Sodium 640mg
Calcium 110mg
Iron 3mg

Instructions

1 Cook fettuccine, peas and broccoli in a large saucepan of boiling water for 2 minutes, or until pasta is al dente. Drain and return to pan.

2 Add 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.

3 Top fettuccine with hot smoked salmon, garnish with extra chilli and serve immediately.

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