Preparation time20 minutes Cooking time10 minutes Serves4 Recipe courtesy of The Dietitians Australia Victoria Branch Ingredients Method Nutrition 250g (1 packet) penne or rigatoni pasta (choose a gluten-free version for those with coeliac disease) 100g toasted pine nuts 2 tbsp olive oil 3 garlic cloves, finely chopped 1 small red onion, chopped 2 bunches of asparagus, roughly chopped (370g) 1 punnet cherry tomatoes, cut in halves (250g) 250g smoked salmon, roughly chopped ½ bunch Parsley, roughly chopped lemon zest and juice of ½ lemon top with grated parmesan cheese (sprinkle x 4) Cook pasta as per packet instructions and set aside. Prepare other ingredient ingredients by chopping up smoked salmon, asparagus, onion, garlic and tomatoes. Toast pine nuts and set aside. Heat oil in a frypan and sauté onion and garlic. Once browned, add asparagus and sauté for a further 2-3 minutes. Add cherry tomatoes and sauté for a further 2-3 minutes until soft. Add salmon, parsley, pine nuts lemon zest and juice and stir through. Salmon should only take 1-2 minutes to cook through. Finally, stir through cooked pasta. Serve with parmesan cheese. Nutritional information is provided per serve Engery3079kJ (736 calories) Protein33g Saturated Fat7g Total Fat40g Carbohydrates54g Sugars5.8g Dietary Fibre8.75g Sodium911mg
