Recipes Faster pasta!

We’ve given some favourite pasta dishes a healthy makeover, adding ex­tra veg and trim­ming off some calo­ries, too...

Woman (UK) - - This Issue -

Salmon and red pep­per bolog­nese a fishy al­ter­na­tive to a clas­sic spag bol – and quicker too!

SERVES 4 PREP 10 MINS COOK 10 MINS

✱ 250g salmon fil­lets, sliced ✱ Finely grated zest and juice of 1 lemon ✱ 2tbsp olive oil ✱ 1 veg­etable stock pot or cube ✱ 250g spaghetti ✱ 150g Ten­der­stem broc­coli ✱ 1 onion, chopped ✱ 2 gar­lic cloves, crushed ✱ 1 red pep­per, de­seeded and chopped ✱ 200g pas­sata

1 Heat the oven to 200c/ gas 6. Put the salmon on a non-stick bak­ing tray. Sea­son and sprin­kle over the lemon zest, juice and 1tsp olive oil. bake for 10 mins.

2 mean­while, add the stock pot or cube to a pan of boil­ing salted wa­ter, add the spaghetti and cook for 7 mins. add the broc­coli and cook for a fur­ther 3 mins un­til the spaghetti and broc­coli are just ten­der.

3 at the same time, heat the re­main­ing oil in a fry­ing pan, add the onion, gar­lic and red pep­per and cook for 5 mins un­til soft­ened. add the pas­sata and sim­mer for a few more mins.

4 Drain the spaghetti and broc­coli, lightly mix with the sauce and serve with the salmon.

Per serv­ing: 445 cals, 14g fat (2.5g sat­u­rated), 53g car­bo­hy­drates

Health ben­e­fits Salmon, rich in omega-3 fatty acids, with vi­ta­min C in red pep­per and broc­coli make this a su­per­food combo.

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