MEAL FOR TWO
Date night? Treat your better half to this quick and easy pasta and salmon dish
Creamy salmon fettuccine with zucchini & peas
Serves 2 Cost per serve $7.10 Time to make 20 min diabetes friendly
100g dried fettuccine 2 zucchini, sliced in half lengthways, then thinly sliced 1 cup Brussels sprouts, thinly sliced ½ cup frozen peas, thawed ¹⁄³ cup reduced-fat smooth ricotta Juice and zest of 1 lemon 2 cups baby spinach 2 tablespoons grated parmesan 100g sliced smoked salmon 1 tablespoon olive oil Fresh dill, to garnish (optional)
1 Cook pasta in a small saucepan of boiling water for 8–9 minutes, or until al dente. Drain, reserving ½ cup of cooking water. 2 While pasta is cooking, heat a medium non-stick pan over medium heat; spray with olive oil. Add zucchini and Brussels sprouts; cook, stirring, for 6 minutes, or until tender. Add peas; mix. Add drained pasta with ricotta, lemon juice and zest, and baby spinach. 3 Add reserved pasta water, as needed, to make a smooth sauce. Add half of the parmesan; mix well. Season with cracked black pepper. 4 Serve pasta with smoked salmon, a drizzle of olive oil, dill, if using, and the remaining parmesan.