240gm pasta shapes – penne, rigatoni, conchigli
1 x 340gm can pink salmon in brine
4 – 6 courgettes, grated
1 garlic clove, crushed
1 tsp chilli paste
2 Tblsp basil pesto
Grated rind of 1 lemon
125gm fat free smooth cottage cheese
Extra pesto to garnish
Method
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain, retaining about 2 Tblsp of the cooking water.
Return to the pan with the reserved water and the grated courgettes.
Cover with a lid and simmer for 5 minutes.
Stir through the garlic, chilli paste, pesto and lemon rind.
Flake and fold in the salmon and about ½ of the brine.
Remove from the heat.
Stir in the cottage cheese.
Serve immediately, garnished with extra pesto if desired.
This is a great ‘stand-by store cupboard’ recipe. Very quick to prepare. Serve with a fresh salad, if you have the time, ingredients and energy!
