Salmon & Tomato Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
|
*
|
| 1 | cup |
pasta
|
*
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | tablespoon |
basil
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
|
*
|
| 237 | ml |
pasta
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 15 | ml |
basil
chopped |
|
Directions
Drain the can of salmon, reserving the juice.
Flake the fish.
Set aside.
Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish.
Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top.
Sprinkle the cheese over the top and cover with lids or aluminum foil.
Bake for 15 minutes, remove the lid and bake for a further l0 minutes.
Serve hot with salad.
