Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
12 Ingredients
Number of servings
4
- 350grams spaghetti
- 2tablespoons olive oil
- 1 brown onion, thinly sliced
- 2 bunches asparagus, halved diagonally
- 200grams green beans, sliced at an angle
- 200grams frozen edamame salad
- 1/2 cup Woolworths frozen Australian baby peas
- 120grams baby spinach leaves
- 3/4 cup smooth ricotta
- 1 lemon, zested, juiced
- 2tablespoons dill sprigs, chopped (plus extra to serve)
- 180grams smoked salmon slices, halved
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
36.5grams
Fat
22.6grams
Carbs
78.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this quick smoked salmon pasta with spring vegetables for a fresh 30-minute meal loaded with flavour.
Method
Step 1 of 3
Cook spaghetti in boiling salted water following packet instructions. Drain, reserving ⅔ cup cooking liquid. Set aside.
Step 2 of 3
Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook for 2 minutes, stirring, or until softened. Add asparagus, beans, edamame and peas and cook for 5 minutes, stirring, or until vegetables are almost tender. Add spinach and cook for 1 minute, stirring, or until wilted.
Step 3 of 3
Add ricotta, reserved cooking liquid, lemon juice and dill. Cook for 1 minute or until heated through. Add ricotta mixture and salmon to pasta and toss to combine. Serve topped with zest and extra dill.
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