80 g San Remo gluten-free pasta spirals
250 g mixed frozen vegetables (carrot, beans and broccoli), larger pieces cut smaller
1½ tbsp Genovese basil pesto
50 g (2 cups) baby spinach leaves
210 g can no-added-salt red salmon drained, flaked
Freshly ground black pepper, to season
10 g parmesan shavings, to serve
Cook pasta in a small saucepan of boiling water following pack instructions, adding frozen vegetables in the last 2 minutes of cooking. Drain and return to pan.
- Add pesto and spinach to pasta mixture and toss to combine. Add salmon and season with pepper. Stir gently to combine. Divide mixture between shallow serving bowls. Sprinkle with parmesan and serve.