Salmon & Veg Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 320.4
- Total Fat: 5.1 g
- Cholesterol: 33.5 mg
- Sodium: 49.2 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 4.6 g
- Protein: 22.4 g
View full nutritional breakdown of Salmon & Veg Pasta calories by ingredient
Number of Servings: 4
Ingredients
-
Macaroni Past (Dry) - 200g
Fresh Mushrooms Sliced - 125g
Baby Corn Sliced - 60g
Green Snap Beans (Mange Toute) Sliced - 50g
Green Bell Peppers Diced - 60g
Red Bell Peppers Diced - 60g
Yellow Bell Peppers Diced - 60g
Fresh Ginger Root (cut into the tiniest pieces) - 1-4g (depending on taste)
Fresh Salmon Sliced / Diced - 200g
Copped Tomatoes (with juice) - 400g tin
2x T-Spn Mixed Herbs (Italian Seasoning)
T-Spn Mixed Ground Spices
T-Spn / 1 fl oz Lemon Juice
Extra Virgin Olive Oil - 1-4ml (to cook with)
Pepper to taste
Directions
Cover pasta with boiling water & cook for approx 10mins (taste to know when ready).
While pasta is cooking prepare all veg.
Add to the bottom of a pot or wok - Lemon Juice, 1/2 the mixed herbs, mixed spices, ginger & oil, heat for a min or 2 then add the salmon, after a min add fresh veg & cook for no more than 5 mins.
When pasta is ready drain, put back into pot & add the chopped tomatoes, remaining herbs & pepper, stir together & heat until you can hear the tomato juice bubbling.
Put pasta onto plate then add the veg mix ontop.
Number of Servings: 4
Recipe submitted by SparkPeople user COOKIE-KERRY.
While pasta is cooking prepare all veg.
Add to the bottom of a pot or wok - Lemon Juice, 1/2 the mixed herbs, mixed spices, ginger & oil, heat for a min or 2 then add the salmon, after a min add fresh veg & cook for no more than 5 mins.
When pasta is ready drain, put back into pot & add the chopped tomatoes, remaining herbs & pepper, stir together & heat until you can hear the tomato juice bubbling.
Put pasta onto plate then add the veg mix ontop.
Number of Servings: 4
Recipe submitted by SparkPeople user COOKIE-KERRY.