Salmon & pasta
This recipe
serves 2 and is 7.5 points each.
1 tin red salmon
8 tbsps half fat creme fraiche
1 clove garlic
Pasta shells (i have about 225g cooked = 3pts)
Frozen chopped spinach (as much as you want, it's free!)
1. Cook the pasta
2. Take skin off salmon, remove large bones and dice.
3. Very gently heat creme fraiche, garlic, spinach and salmon in large pan (leave it too long or overboil and it curdles!)
4. Once it's piping hot, drain pasta and mix through sauce!
I add lemon juice for a bit of zing too.
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