Prep: 15 mins. Cooking: 20 mins.
Energy p serve: 2104 kJ. Fat: 16.0g.
4 spring onions, sliced
2 tablespoons extra virgin olive oil
100g semi-dried tomatoes
300g smoked salmon or smoked ocean trout, torn into large pieces
2 cloves garlic, crushed
1 tspn lemon zest, 80ml lemon juice
200g baby spinach leaves, washed
50g pine nuts, toasted
1 tablespoon sugar
1/4 cup chopped fresh dill
250ml reduced salt chicken stock
cracked black pepper to taste
1. Cook the fettuccine in a large pot of rapidly boiling water till al dente.
2. Put the olive oil, saffron, garlic, zest, juice, sugar and stock in a jug and whisk. Gently heat in a large, deep non stick fry pan until warm.
3. Cut the asparagus into 4cm pieces and simmer in the olive oil mixture until bright green and just tender. Add the spring onions, tomatoes and fettuccine and toss gently to heat through. Remove from heat and gently toss through the smoked salmon or trout, spinach, pine nuts and dill. Season with cracked black pepper.
From Heart Foundation Deliciously Healthy Cookbook, RRP $24.95.
Please note this information was correct at time of printing.
For up to date information, speak to your doctor.