Calories: 334 Preparation: 5 mins Cooking: 10 mins Serves: 4
300g penne pasta
Finely grated zest and juice 1 lemon
1 tbsp cream horseradish sauce
150g low fat Greek style yogurt
Salt and freshly ground black pepper
100g pack watercress, roughly chopped
100g smoked salmon, finely chopped
Cook the pasta in a large pan of boiling salted water until it is just tender – about 10 mins. Drain the pasta in a colander and return it to the pan.
Add the lemon zest and juice, horseradish, yoghurt and plenty of ground black pepper, then stir to coat the pasta. Add the salmon and watercress and gently stir to mix. Divide between four plates with more watercress on the side if liked.
Fat: 3.8g Saturated Fat: 1g Carbohydrate: 59.2g Protein: 19.4g Fibre: 2.8g Salt: 1.4g