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Low calorie salmon and pea tagliatelle

Name: Low calorie salmon and pea tagliatelle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g dried tagliatelle; 400g skinless salmon fillets; 200ml fresh vegetable stock, hot; 2 shallots, finely chopped; 200g frozen peas; 100g low-fat yogurt; 3 tbsp chopped fresh flatleaf parsley

Published: 30 Nov 07
Updated: 18 Mar 24

A healthier take on creamy salmon pasta, this recipe uses low-fat yogurt to keep calories and fat content down. If you don’t have tagliatelle, you can use any other pasta shape.

Easy
December 2007

Test kitchen approved

Serves 4
Ready in 20 minutes

A healthier take on creamy salmon pasta, this recipe uses low-fat yogurt to keep calories and fat content down. If you don’t have tagliatelle, you can use any other pasta shape.

Nutrition: per serving

Calories: 498kcals
Fat: 13.8g (2.4g saturated)
Protein: 36g
Carbohydrates: 74.1g (7.1g sugar)
Salt: 0.2g

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Ingredients

350g dried tagliatelle
400g skinless salmon fillets
200ml fresh vegetable stock, hot
2 shallots, finely chopped
200g frozen peas
100g low-fat yogurt
3 tbsp chopped fresh flatleaf parsley

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Method

Preheat the grill to high. Cook the pasta in a large pan of salted water, according to the packet instructions. Drain and return to the pan.
Meanwhile, line a baking sheet with foil. Place the salmon on the baking sheet, season and put under the hot grill for about 5 minutes each side, until nicely browned and cooked through. Break into large flakes.
Pour the stock into a small pan and bring to the boil. Add the shallots, peas and plenty of black pepper and cook for 6-8 minutes, until tender.

Add the yogurt to the hot, cooked pasta, along with the pea mixture and the parsley. Toss together to combine, then gently stir in the salmon. Divide the pasta between bowls and serve immediately.

Recipe from December 2007 Issue

Nutrition

Nutrition: per serving

Calories: 498kcals
Fat: 13.8g (2.4g saturated)
Protein: 36g
Carbohydrates: 74.1g (7.1g sugar)
Salt: 0.2g

delicious. tips

If the salmon you buy is not skinned, cook it with the skin on, then peel off and discard it after cooking – it’s easier than skinning it raw and you won’t cut off and waste any fish.
A fruity Sicilian white will strike the right balance between juicy flavour and fresh crispness.