Creamy Salmon and Spinach Tagliatelle

Prep: 10 mins Cooking: 10-12 min Serves: 4

Per serving: 398 kcal, 10.3g fat, 2.5g saturates, 3.5g sugars, 1.1g salt

Ingredients:

• 225g/8oz tagliatelle
• 1 (100g) bag spinach leaves, washed
• 2 (180g) cans skinless and boneless pink salmon, flaked
• ½ x 200g tub reduced-fat sour cream and chive dip
• Freshly ground black pepper

Method:

1. Cook the tagliatelle in a large pan of boiling salted water for 10-12mins or until just tender. Meanwhile, drain the salmon well, then pick over discarding any skin or bones. Flake the salmon.
2. Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain – the boiling water will wilt the spinach without overcooking it.
3. Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few minutes until the salmon is hot. Serve immediately and season to flavour.