Creamy Salmon and Dill Pasta

Serves: 4

INGREDIENTS

375 g fettuccine
375mL can CARNATION Light & Creamy Evaporated Milk
1 clove garlic, crushed
1/2 tsp grated lemon rind
1 1/2 Tbsp cornflour
1/2 cup grated courgette
1 Tbsp chopped dill
salt & pepper
210g can red salmon, drained and flaked

METHOD

1. Cook pasta according to directions on packet, drain and keep warm.
2. Add combined CARNATION Light & Creamy Evaporated Milk, garlic, lemon rind, cornflour, courgette, dill, salt and pepper to a pan over medium heat. Bring to the boil, stirring.
3. Stir in salmon and pour sauce over pasta.

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