Prep Time 15 minutes Cooking Time 20 minutes
- 500g fettuccine
- 2 tablespoons extra virgin olive oil
- pinch saffron
- 2 cloves garlic, crushed
- 1 teaspoon lemon zest
- 80ml lemon juice
- 1 tablespoon sugar
- 250ml reduced salt chicken stock
- 300g asparagus
- 4 spring onions, sliced
- 100g semi-dried tomatoes
- 300g smoked salmon or smoked ocean trout, torn into large pieces
- 200g baby spinach leaves, washed
- 50g pine nuts, toasted
- 1/4 cup chopped fresh dill
- cracked black pepper to taste
- Cook the fettuccine in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to it) then drain well.
- Put the olive oil, saffron, garlic, zest, juice, sugar and stock in a jug and whisk. Gently heat the mixture in a large, deep non stick fry pan until warm.
- Cut the asparagus into 4cm pieces and simmer in the olive oil mixture until bright green and just tender. Add the spring onions, tomatoes and fettuccine and toss gently to heat through. Remove from the heat and gently toss through the smoked salmon or trout, spinach, pine nuts and dill. Season with cracked black pepper and serve immediately. Serves 6
Nutrients per serve
| Energy | 2104kJ |
| Energy | 503cal |
| Total fat | 16.0g |
| Saturated fat | 1.9g |
| Monounsaturated fat | 7.7g |
| Polyunsaturated fat | 5.2g |
| Protein | 24.0g |
| Carbohydrate | 64.0g |
| Fibre | 6.8g |
| Sodium | 870mg |
| Cholesterol | 24mg |
