Smoked Salmon Rigatoni
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 100 g | Smoked salmon | |
| 120 g | Spinach | |
| 1 | Lemons | |
| 48 g | Cream cheese | |
| 50 g | Parmesan | |
| 2 cloves | Garlic | |
| 1 tbsp | Red chili flakes | |
| 1 tbsp | Vegetable stock | |
| 180 g | Rigatoni |
- Boil a large pot of salted water for the rigatoni. When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, reserve 100ml pasta water (per 2P) for the sauce. Drain the pasta in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
- Meanwhile, peel and grate the garlic (or use a garlic press). Zest and quarter the lemon. Chop the salmon into 1cm pieces.
- When the pasta is almost ready, place a pan over medium-high heat with a drizzle of oil. Fry the garlic until fragrant, 30 secs. Add the cream cheese, stock, reserved pasta water, lemon zest and chilli flakes. Simmer for 2-3 mins then add the pasta, salmon and spinach. Allow the spinach to wilt and season to taste with salt, pepper and lemon juice.
- Divide the salmon pasta between plates. Sprinkle the grated cheese over the top. Serve the remaining lemon wedges alongside.
Fat:
13.2g
Saturates:
6.8g
Sugars:
6.2g
Protein:
32.3g
Carbs:
74.2g
Fiber:
.1g
45.1%
Calories
74.9%
Carbs
38%
Protein
33%
Fat
0.4%
Fiber