No-fuss salmon, vegetable and macaroni toss
- Ready In: 28 minutes
- Prep Time: 10 minutes
- Cooking Time: 18 minutes
- Serves: 4
I love this quick yet healthy pasta dinner. Use up whatever vegetables you have hanging around in the fridge and you'll have a family-friendly meal ready in under 30 minutes. Not bad!
Ingredients
- 250 g elbows, spirals or other small macaroni (half a 500 g pack)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 cups diced or sliced fresh vegetables (see note)
- 3 tomatoes, peeled, chopped or 1 cup tomato pasta sauce
- 400 g can pink or red salmon, drained
- 100 g (about 1 cup or 2 handfuls) baby spinach leaves
Nutrition per serve
1887 Kilojoules (451 Calories), 10 g fat (including 2 g saturated fat), 67 g carbohydrate (including 4 g sugars), 7 g fibre and 255 mg sodium. Read our nutrition rating system.
Directions
1. Add macaroni to a large saucepan of boiling water. Stir well to prevent sticking. Boil for 8-10 minutes or until just tender.
2. Drain well and turn into a large serving bowl. Keep warm while preparing sauce.
3. Meanwhile, heat oil in saucepan and saute onion, garlic and vegetables for 3-4 minutes.
4. Add tomatoes (plus a little water if necessary) or pasta sauce, cover and cook over gentle heat for another 3 minutes, stirring once or twice.
5. Drain and flake salmon and add to sauce with spinach leaves. Stir sauce through macaroni and toss to combine. Serve immediately.
Variations
- Any combination of diced vegetables can be added depending on what you have on hand. Zucchini, mushrooms, celery, snow peas, green beans, peas or corn kernels work well. I often use 1 zucchini, 1 corn cob trimmed, a handful of green beans, 8 button mushrooms and the baby spinach leaves.
- If you don't want so much pasta, cook only half the quantity ie 125 g. Make up the recipe as outlined, then toss through the vegetables and serve.
