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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%)

Yield: Serves 4. 1-1/2 cups per serving.

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

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.

Total Preparation & Cooking Time: 20 min. (10 Prep, 10 Cook)

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