Monday, June 18, 2012
Salmon & Pasta Pie
This is a tasty recipe from a book called "The low GI Family Cookbook". It's similar to a previous recipe I shared, Pasta Cups, but with a few differences. As you can see, this original recipe actually uses one big dish (hence why it's called a pie), but I was a bit pressed for time, so did them in muffin pans. You can go either way, and as always, use whatever veges you have on hand. This recipe serves 6 at 300 calories per serve.
Ingredients
Olive oil spray
150g penne pasta
120g bacon, fat removed, chopped
1/2 brown onion
400g can red or pink salmon, drained, skin removed and flaked
2 zucchinis, grated
3/4 cup (60g) reduced-fat cheddar cheese
4 eggs
1/2 cup self-raising flour
Salad leaves, to serve
Method
Preheat oven to 180 degrees. Spray a 20cm springform pan with oil and line with non-stick baking paper. Alternatively, use a silicon muffin pan.
Cook the pasta in a large saucepan of boiling water until al dente. Drain well and set aside.
Meanwhile, cook the bacon and onion in a small non-stick frying pan over medium-high hear, stirring occasionally, for 2-3 minutes or until starting to brown. Combine the the bacon & onion, pasta, salmon, zucchini and two-thirds of the cheese in a large bowl.
Use a fork to lightly whisk eggs. Whisk in the flour. Add to pasta mixture and use a large spoon or spatula to stir until combined.
Spoon the mixture into the prepared pan. Sprinkle with remaining cheese and bake for 50 minutes (for a large pie) or 20-25 minutes (for individual pies).
Remove from oven and stand in pan for 5 minutes before transferring to a wire rack.
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