QUICK SALMON PASTA

Cook 30g spiral pasta in boiling water for 10-12 minutes or until al dente, adding 5 spears asparagus, diagonally sliced, and 1 zucchini, sliced lengthways, for the last 2 minutes of cooking. Drain.

Combine 1 tsp cornflour, 60ml (1/4 cup) Carnation Light & Creamy Evaporated Milk and 2 Tbsp salt-reduced vegetable stock in a small bowl. Season with pepper. Add milk mixture to the saucepan and cook, stirring, over medium heat until sauce thickens and comes to a simmer. Add the pasta, 1 cup of spinach leaves and 1/2 drained 95g can pink salmon in springwater. Toss to combine and heat through. Serves 1.

PER SERVE 1210kJ, protein 23g, total fat 5g (sat. fat 2g), carbs 34g, fibre 7g, sodium 209mg • Carb exchanges 2

• GI estimate low ■