Salmon & spinach pasta

 

Salmon & spinach pasta
From the kitchen of  EMBATE

servings |  2
estimated Points® per serving | 7.5

Tin of red salmon
450g cooked pasta shells
8 tbsp 1/2 fat creme fraiche
Frozen chopped spinach (about 8 balls)
Sprinkle garlic granules
Lemon juice

Cook the pasta and drain. Meanwhile heat the creme fraiche, garlic and defrosted spinach gently. Chop the tinned salmon in to chunks removing large bones and skin and add to the creme fraiche. Once the pasta has cooked,drain and add to the creme fraiche and stir through and serve. I add a little lemon juice before serving, but that's up to you!