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Risoni with smoked salmon

  • 0:05 Prep
  • 0:20 Cook


  • 500g dried risoni pasta
  • 2 x 180g smoked salmon portions, flaked
  • 1 tablespoon olive oil
  • 1 small bunch English spinach, trimmed, coarsely chopped
  • 1 garlic clove, crushed
  • 3 teaspoons finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 2 shallots, trimmed, thinly sliced
  • 200g reduced-fat ricotta, crumbled


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • 2
    Add the salmon, oil, spinach, garlic, lemon rind, lemon juice and shallot to the pasta. Toss until well combined.
  • 3
    Divide the risoni mixture among serving bowls. Top with ricotta. Season with salt and pepper.

Source: taste.com.au


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