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Pasta With Salmon And Sun Dried Tomatoes

Natural.Foodie's picture
Ingredients
  Water 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Bay leaf 1
  Salmon fillet 8 Ounce
  Cottage cheese 1 Cup (16 tbs) (Low Fat)
  Skim milk 2 Tablespoon
  Grated nutmeg 14 Teaspoon
  Spinach fettuccine 8 Ounce
  Sliced sun dried tomatoes 2⁄3 Cup (10.67 tbs)
  Grated romano cheese 1 Tablespoon
Directions

MAKING
1. In a large pot of boiling water, cook the fettuccine until just tender.
2. Drain and transfer to a large bowl.
3. In a large frying pan, combine the water, vinegar, and bay leaf and bring it to boil.
4. Reduce the heat to low and add the salmon.
5. Cover and cook for about 4 to 6 minutes, or until opaque.
6. Discard the bay leaf and remove the salmon with a slotted spoon and let it cool.
7. Break the salmon into 1-inch chunks and set aside.
8. In a blender or food processor, combine the cottage cheese, milk, and nutmeg to a smooth mixture.
9. Add the tomatoes, Romano cheese, and half of the cottage-cheese mixture and toss to mix well
10. Add the salmon and remaining cheese mixture and toss gently.

SERVING
11. In a serving plate, arrange the fettuccini and toss it with the tomato -€“ cheese mixture.
12. Mix well and serve hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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