Salmon Pasta Primavera

Ingredients

• 520g Salmon fillet
• 330g Dry penne
• 1 zucchini Zucchini
• 100g Baby spinach
• 200ml Milk
• 70g Grated parmesan
• 2 cloves Garlic

Method

1. Prep the ingredients Set out salmon, pasta, zucchini, spinach, milk, parmesan and garlic. Wash, trim, and chop zucchini and garlic before heating the pan. Rinse spinach and pat the leaves dry. Measure milk and parmesan. Remove any skin and bones from the salmon and cut it into 3 cm pieces.
2. Cook the pasta Bring a large pot of water to the boil and cook the penne for the time on the packet until just tender. Scoop out 1/2 cup of the cooking water, then drain.
3. Cook the base Heat a large non-stick frying pan over medium heat and add two tablespoons of water. Cook the salmon pieces for 2-3 minutes on each side, until the flesh flakes easily, then lift them out onto a plate. Cook zucchini, spinach and garlic in the same pan for 4-5 minutes, stirring, until softened.
4. Make the sauce Stir in milk and simmer gently for 3-5 minutes until slightly reduced. Keep the heat moderate so the milk does not split.
5. Combine Fold the penne and the salmon pieces back through the sauce with 2-4 tablespoons of the reserved cooking water, keeping the salmon in pieces.
6. Finish Take the pan off the heat and stir through all the parmesan until melted.
7. Serve Divide into bowls while it is still hot.