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Smoked Salmon and Spring Vegetable Spaghetti

Smoked salmon and spring vegetable spaghetti
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 9.4 dollar
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

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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