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Ingredients
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500g dried risoni pasta
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2 x 180g smoked salmon portions, flaked
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1 tablespoon olive oil
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1 small bunch English spinach, trimmed, coarsely chopped
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1 garlic clove, crushed
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3 teaspoons finely grated lemon rind
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60ml (1/4 cup) fresh lemon juice
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2 shallots, trimmed, thinly sliced
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200g reduced-fat ricotta, crumbled
Method
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1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
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2Add the salmon, oil, spinach, garlic, lemon rind, lemon juice and shallot to the pasta. Toss until well combined.
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3Divide the risoni mixture among serving bowls. Top with ricotta. Season with salt and pepper.
Source: taste.com.au
