Creamy Salmon Zucchini And Herb Pasta

  • cooking time
    25 m
  • calories per serve
    500 cal
  • serves
    4
375 g
rigatoni
spray oil for cooking
1
salmon fillet, skin and bones removed (220g)
2
zucchini, grated (240g)
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp
cornflour
1 bunch
coriander stems removed, chopped finely
1 tbsp
baby capers
finely grated zest of 1 lemon
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
298 g
2090
29
6.6
2
77
12
151
4
305
Average Quantity
per:
100 g
701
10
2
1
26
4
51
1
102

Method

  1. cook pasta according to directions on packet; drain; keep warm.

  2. heat a frying pan over medium heat; spray with oil; add salmon and cook for 3-5 minutes each side or until cooked to your liking. remove; stand for 5 minutes to cool slightly; using a fork flake salmon into small pieces.

  3. meanwhile, using same pan, add zucchini; cook 3 minutes, stirring occasionally. add combined NESTLÉ CARNATION light & creamy evaporated milk and cornflour, bring to boil, simmer 4 minutes or until thickened slightly.

  4. return salmon to pan with remaining ingredients. toss through pasta.

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