This easy to make dish might be low in calories, but it is big on flavour!
Ingredients
415g can of drained and flaked red salmon
300g wholemeal penne
1 finely chopped brown onion
2 large crushed garlic cloves
500g cauliflower florets
2 x 400g cans cherry tomatoes
60g baby spinach
30g grated parmesan
1tbsp olive oil
2tsp balsamic vinegar
100g crumbled fresh ricotta
Fresh basil to serve
Instructions
- Preheat oven to 200°C/180°C fan-forced and cook pasta for 7 minutes in a large pan of boiling water. Add the cauliflower to the water for the final 3 minutes and then drain well.
- While the pasta is cooking heat the oil in a large frying pan over medium heat. Cook the onion for five minutes until soft, stirring occasionally. Add the garlic and cook for approximately 30 seconds, then add the balsamic vinegar and tomato. Season mixture with salt and pepper.
- Mix the tomato mixture, cauliflower and pasta, salmon and spinach in a 3 L baking dish. Dot the top with ricotta and evenly sprinkle with Parmesan. Bake for 15 minutes until cheese is melted and top with fresh basil before serving.
Serves 6