This sounds rich, expensive and fattening right? Wrong! This is probably the only creamy pasta dish I’ve ever made that was neither expensive nor fattening. As Summer is fast approaching, more and more people are trying to cut the fat and extra calories out to get ready for bikini season. I am not one of those (the day you see me in a bikini is the day that I grow a 3rd leg!), but I still want to be healthy. And this sure as hell is. We all know we are meant to be eating more fish because of all the great Omega 3 & 6’s it has etc. etc, but with fish (especially Salmon) being so expensive, it’s hard to stick to those recommendations.
This is a really easy and delicious way of getting all those lovely Omega’s in as well as some added Calcium. Tinned Salmon is tinned with the bones in and although I remove the hard ‘back-bone’ part, I leave the smaller bones in as they just melt away in the sauce. Extra Calcium in a jiff!
You could use any vegetable with this. Asparagus, Sugar snap peas and broccolini would all be great. I chose courgettes as they are one of my favourite vegetables and their flavour is gentle enough to not over power the salmon, yet, it still adds loads of flavour and depth to the sauce.
I decided to use low fat cream cheese as the cream source for the sauce. You could also use low fat evaporated milk or fat free smooth cottage cheese. Of course, you could also use cream or mascarpone for this, but that would, of course, up the calories.
It also helps that this dish takes about 15 minutes from prep to plate and that’s just perfect for hot summer nights when you want delicious food but don’t want to stand in a hot kitchen for ever. Served with some crusty baguette and a zesty green salad, this is just the perfect summer meal!
1 punnet courgettes (about 300g), sliced
2 garlic cloves, finely sliced
300ml Chicken/vegetable stock
3tbsn low fat cream cheese
2 tins Pink salmon
Juice of 1/2 lemon
Salt & black pepper to serve
500g cooked linguini
Chopped chillies, grated pecorino and fresh italian parsley to serve. (I also julienned some courgettes to serve)
- In a large saucepan, fry the courgettes in some olive oil until the edges start to brown and they are starting to soften.
- Add the garlic and fry for another minute before adding the chicken stock and cream cheese. Allow to simmer gently for 5 minutes.
- Add the salmon, lemon juice and season to taste.
- Serve over the cooked linguini and top with some grated pecorino, sliced chillies and fresh parsley.