• Home
  • Recipes
  • No-fuss salmon, vegetable and macaroni toss

No-fuss salmon, vegetable and macaroni toss

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: dinner, easy, fish, pasta, vegetables

  • Ready In: 28 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 18 minutes
  • Serves: 4
No-fuss salmon, vegetable and macaroni toss

I love this quick yet healthy pasta dinner. Use up whatever vegetables you have hanging around in the fridge and you'll have a family-friendly meal ready in under 30 minutes. Not bad!

Ingredients

  • 250g elbows, spirals or other small macaroni (half a 500g pack)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups diced or sliced fresh vegetables (see note)
  • 3 tomatoes, peeled, chopped or 1 cup tomato pasta sauce
  • 400g can pink or red salmon, drained
  • 100g (about 1 cup or 2 handfuls) baby spinach leaves

Nutrition per serve

1887 Kilojoules (451 Calories), 10g fat (including 2g saturated fat), 67g carbohydrate (including 4g sugars), 7g fibre and 255mg sodium. Read our nutrition rating system.

Directions

1. Add macaroni to a large saucepan of boiling water. Stir well to prevent sticking. Boil for 8-10 minutes or until just tender.

2. Drain well and turn into a large serving bowl. Keep warm while preparing sauce.

3. Meanwhile, heat oil in saucepan and saute onion, garlic and vegetables for 3-4 minutes.

4. Add tomatoes (plus a little water if necessary) or pasta sauce, cover and cook over gentle heat for another 3 minutes, stirring once or twice.

5. Drain and flake salmon and add to sauce with spinach leaves. Stir sauce through macaroni and toss to combine. Serve immediately.

 

Variations

  • Any combination of diced vegetables can be added depending on what you have on hand. Zucchini, mushrooms, celery, snow peas, green beans, peas or corn kernels work well. I often use 1 zucchini, 1 corn cob trimmed, a handful of green beans, 8 button mushrooms and the baby spinach leaves.
  • If you don't want so much pasta, cook only half the quantity ie 125g. Make up the recipe as outlined, then toss through the vegetables and serve.

You may also be interested in...

foodwatch newsletter_logo_squareLike what you've read so far?

Don't miss a post. Sign up for Catherine's eNewsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 26-page ebook "Cut the CRRAP - How to limit your intake of ultra-processed foods".

You can unsubscribe at any time and we never give your details to any third party.