What do you make when you've only got about 10 - minutes to whip something up? The answer is usually pasta, and this is one of the quickest ones I know of. Granted, it's nothing spectacular, but it's simple and tasty. And let's face it, on most weeknights, that's all you want.
Creamy Pea and Salmon Spaghetti
250g dried spaghetti2 cups fresh/frozen peas400g tinned salmon100g pickled cucumber1 cup buttermilk1 cup low-fat plain yoghurtsalt & pepper to taste1/2 tsp dried dill1 tbsp olive oil
1. Bring a pot of salted water to the boil, add spaghetti and cook 7 - 10 minutes, or until al dente.2. In a seperate pan, cook the peas for about 4 minutes few minutes, then add salmon, dill pickles, buttermilk and yoghurt. Stir gently to combine, add dill and season with salt & pepper. Cook for about 5 minutes over low heat to allow the flavours to mingle.3. Drain the pasta, reserving 1/4 cup of the cooking liquid. Drizzle with olive oil and then toss with salmon and peas. Add reserved water to loosen. Serve immediately.
Nutritional info (per serving): Calories 382.6 , Total fat 11.8 g, Saturated fat 2.7 g, Polyunsaturated fat 2.7 g, Monounsaturated fat 4.6 g, Cholesterol 58.7 mg, Sodium 519.9 mg, Potassium 629.1 mg, Total carbohydrate 36.0 g, Dietary fiber 4.4 g, Sugars 9.1 g, Protein 32.0 gGood source of: Vitamin B12 79.1 %, Selenium 71.1 %, Phosphorus 51.5 %, Niacin 44.5 %, Calcium 35.1 %, Vitamin A 32.4 %, Riboflavin 26.9 %, Folate 26.0 %