Salmon & Courgette Pasta
- Preparation Time10 mins
- Source Nestle
- 300 Gram penne pasta
- 2 Tablespoon olive oil
- 220 Gram salmon fillet (skin and bone removed)
- 2 courgette (grated)
- 1 Can evaporated milk
- 2 Teaspoon cornflour
- 1 bunch coriander (finely chopped)
- 4 Tablespoon caper (drained)
- 1 lemon (zest - and wedges to serve)
- Cook pasta according to directions on packet, drain, keep warm.
- Heat oil in a pan, cook salmon 3-5 minutes each side or until cooked to your liking. Remove from pan, stand for 5 minutes to cool slightly. Use a fork to flake salmon into small pieces.
- Meanwhile; using same pan, add grated courgette; cook 3 minutes, stirring occasionally. Add combined Evaporated Milk and cornflour, bring to boil, simmer 4 minutes stirring or until thickened slightly.
- Return salmon to pan with remaining ingredients. Toss through pasta. Serve with lemon wedge and salad if desired.
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Didn't use much coriander as hubby doesn't like, so def needed a squeeze of lemon and salt and pepper. Probably could have done with a few more capers too. Expecting it to be nicer today after marinating overnight.