PRIMAVERA pasta

Commonly considered a comfort food, you can enjoy these pasta dishes without the side-serving of guilt

BROCCOLI PASTA SALAD WITH SALMON & SUNFLOWER SEEDS

PREP 10 MINS COOK 15 MINS SERVES 2 (AS A MAIN)

• 75g dried wholemeal penne or gluten-free pasta
• 125g broccoli florets
• 125g green beans, trimmed and halved
• 1 tbsp white miso paste or gluten-free miso paste
• 1 tsp grated ginger
• 2 tbsp sunflower seeds
• 2 tsp extra virgin olive oil
• 2 x 150g skinless and boneless salmon fillets

1 Bring a medium saucepan of water to the boil over high heat. Add the pasta and cook for 7 minutes. Add the broccoli and beans and cook for 3-4 minutes or until the pasta is al dente and the vegetables are tender.

2 Heat a chargrill pan on medium-high. Spray both sides of the salmon with cooking spray. Add to the grill and cook for 3-4 minutes each side or until just cooked. Transfer to a plate. Set aside to cool slightly.

3 Drain the pasta and vegetables, reserving the cooking water. Tip the pasta and vegetables into a bowl. Add the miso paste, ginger, sunflower seeds, oil and 3 tbsp of the reserved pasta water.

4 Flake the salmon into large pieces and add to the pasta. Toss well. Serve.

NUTRITIONAL INFO

PER SERVE 2230kJ (534Cal), protein 42g, total fat 26g (sat. fat 7g), carbs 28g, fibre 9g, sodium 453mg. Carb exchanges 2. GI estimate low. Gluten-free option

LOWER-CARB OPTION

Swap the green beans for 125g asparagus, roughly chopped

NUTRITIONAL INFO

PER SERVE 2220kJ (531Cal), protein 43g, total fat 27g (sat. fat 7g), carbs 26g, fibre 8g, sodium 455mg. Carb exchanges 1½ Gl estimate low .Gluten-free option . Lower carb

SARDINE PASTA WITH CRUNCHY PARSLEY CRUMBS

PREP 10 MINS COOK 25 MINS SERVES 4 (AS A MAIN)