Green Fettuccine With Salmon And Lots Of Veggies

When we hear the words ‘spaghetti’ or ‘fettuccine’ the majority of us most likely think, ‘bolognaise’ and ‘cabonara’ or some combination of the two!
While spag bol and creamy fettuccine are some of the most common ways to eat pasta, they’re not always the most weight loss friendly options (unless of course you’re using our healthy bolognaise recipe, found here), or even the most interesting.
Thinking outside the square and putting a twist on traditional recipes is one of the best parts of a new, healthy eating plan. You often end up experimenting with new ingredients and textures which you might never have thought (or even heard of) before, with delicious results.
This ‘green’ pasta dish uses spinach fettuccine (available at most major grocery stores in the pasta aisle), tinned salmon for a protein and omega-3 boost and a whole stack of veggies to create a healthy pasta dish that is chock full of protein, complex carbs and other nutrients.
This dish also eliminates some high calorie, high fat ingredients like cheese and cream to create a dairy-free, low calorie dish that’s as nutritious as it is delicious!
Upping the ‘green’ in your pasta is a great way to ensure that you’re getting your recommended 5 servings of veggies a day and can also be an easy way to encourage your kids (and husband) to up their veggie intake. Because the greens are served as part of the pasta dish, those that aren’t that keen on the stuff that grows in the ground, might be slightly more open and adventurous.
Enjoy!

Ingredients

• 400g spinach fettuccine
• 210g can of salmon, drained
• 3/4 cup baby spinach leaves, roughly shredded
• 1/2/ cup rocket, shredded
• 3/4 cup pine nuts
• 1/2 bunch mint, coarsely chopped
• 1/2 bunch basil, coarsely chopped
• 3/4 cup lemon or lime juice
• 2 tbsp extra virgin olive oil
• sea salt and black pepper

Directions

• Bring a large saucepan of water to the boil
• Add a pinch of sea salt and the fettuccine
• Cook fettuccine according to packet instructions till al dente
• Remove from saucepan and drain well
• While still hot, place in a large bowl
• Stir in salmon, spinach, mint and basil
• Heat a small frypan over medium heat
• Add pine nuts and gently toast for 3-5 minutes or until nuts start to turn brown
• Scatter nuts over pasta
• Drizzle pasta with olive oil, lemon juice and sprinkle over black pepper
• Serve immediately