Creamy salmon & spinach tagliatelle
Make lower calorie creamy sauces to go with pasta by replacing double cream with a creamy dip. A tablespoon of double cream contains 67 calories and 7.2g fat. In contrast, a tablespoon of sour cream and chive dip contains 45 calories and 4.3g fat, and a tablespoon of onion and garlic dip has 55 calories and 5.6g fat. The reduced-fat varieties contain even less.
- Preparation: 10 mins
- Cooking: 10 mins
- Serves: 4
What you need:
- 225g/8oz tagliatelle
- 1 (100g) bag spinach leaves, washed
- 2 (180g) cans skinless and boneless pink salmon, flaked
- ½ x 200g tub reduced-fat sour cream and chive dip
- Freshly ground black pepper
What you do:
- Cook the tagliatelle in a large pan of boiling salted water for 10-12mins or until just tender. Meanwhile, drain the salmon well, then pick over discarding any skin or bones. Flake the salmon.
- Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain – the boiling water will wilt the spinach without overcooking it.
- Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few minutes until the salmon is hot. Serve immediately and season to flavour.
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/salmon-recipes/creamy-salmon-and-spinach-tagliatelle/
Love Dips
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