Smoked salmon spaghetti

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A quick-fix dinner of spaghetti with smoked salmon, rocket, cherry tomatoes and lemon juice, with a touch of crème fraiche to coat.

Per serving: 575kcals, 30.2g fat (17.3g saturated), 52.2g carbs, 2.5g sugars, 25g protein, 1.2g fibre, 1.055g sodium

5 minutes
10 minutes
Difficulty: Easy
Serves: 2 portions
160g linguine
Knob of butter, for frying
150g cherry tomatoes, halved
2 garlic cloves, crushed
200ml crème fraîche
Zest and juice of ½ a large lemon
30g Parmesan, grated
80g smoked salmon, cut into strips
2 handfuls of rocket


  • Bring a large pot of salted water to a boil and cook the linguine according to packet instructions.
  • Melt the butter in a pan and cook the cherry tomatoes for 4-5 minutes. Add the garlic and cook for one minute.
  • Stir in the crème fraîche, lemon zest and juice and Parmesan. Cook for one minute.
  • Drain the pasta, reserving some of the cooking water. Toss the pasta with the sauce and smoked salmon, adding a splash of the cooking water to loosen, if necessary.
  • Divide between two bowls and top with rocket to serve.