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Recipes
Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Fettuccini with Salmon and Tomatoes
| Nutrition Information | |
| Calories: | 357 |
| Total Fat: | 9.3g |
| Saturated Fat: | 2.5g |
| Trans Fat: | 0g |
| Cholesterol: | 16mg |
| Sodium: | 174mg |
| Carbohydrates: | 48g |
| Dietary Fiber: | 2.4g |
| Sugars: | 4.5g |
| Protein: | 19g |
| Vitamin A: | 713.1iu (14%) |
| Vitamin C: | 18.3mg (30%) |
| Calcium: | 226mg (22%) |
| Iron: | 3.3mg (18%) |
8 oz dry fettuccini pasta
2 tsp olive oil
2 tsp minced garlic
3 cups seeded, chopped tomatoes (3 medium)
1 7-oz can salmon with bones, no added salt
2 tsp dry dill weed
1/4 cup freshly grated Parmesan cheese
1/4 cup fortified soy milk or evaporated skim milk
Directions:
Cook fettuccini according to package directions; drain in colander and reserve. Meanwhile, make the sauce. Heat a large nonstick skillet over medium-high heat and add the olive oil. Sauté the garlic until golden brown, about 1 minute. Add the tomatoes and sauté briefly. Add the rest of the ingredients and cook until heated through. Toss with the cooked pasta and serve hot.
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