No-fuss salmon, vegetable, and macaroni toss

Organisation: Foodwatch

Preparation: 10 minutes

Cooking time: 18 minutes

Serves: 4 Servings

Type of recipe: healthy, main meal

Recipe

Ingredients

250g elbows, spirals or other small macaroni (half a 500g pack)
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 cups diced or sliced fresh vegetables (see note)
3 tomatoes, peeled, chopped or 1 cup tomato pasta sauce
400g can pink or red salmon, drained
100g (about 1 cup or 2 handfuls) baby spinach leaves

Method

Add macaroni to a large saucepan of boiling water. Stir well to prevent sticking. Boil for 8-10 minutes or until just tender.
Drain well and turn into a large serving bowl. Keep warm while preparing sauce.
Meanwhile, heat oil in saucepan and saute onion, garlic and vegetables for 3-4 minutes.
Add tomatoes (plus a little water if necessary) or pasta sauce, cover and cook over gentle heat for another 3 minutes, stirring once or twice.
Drain and flake salmon and add to sauce with spinach leaves. Stir sauce through macaroni and toss to combine. Serve immediately.

Note:

Any combination of diced vegetables can be added depending on what you have on hand. Zucchini, mushrooms, celery, snow peas, green beans, peas or corn kernels work well. I often use 1 zucchini, 1 corn cob trimmed, a handful of green beans, 8 button mushrooms and the baby spinach leaves.

If you don't want so much pasta, cook only half the quantity ie 125g. Make up the recipe as outlined, then toss through the vegetables and serve.