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Creamy Salmon Pasta with Vegetables

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Salmon Pasta with Vegetables

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 577
pro 31 g
total fat 15 g
sat. fat 2 g
carb 78 g
fibre 7 g
chol 29 mg
sodium 1 mg
% RDI: -
calcium 26
iron 27
vit A 39
vit C 18
folate 69

Keeping budget-smart items, such as pasta, canned fish and frozen vegetables, on hand means a dinner is quick when nothing is planned ahead.

Ingredients

    4 cups (1 L) fusilli (about 12 oz/375 g)
    1 tbsp (15 mL) vegetable_oil
    1 onion, chopped
    2 cloves garlic, minced
    2 cans (each 7.5 oz/213 g) salmon, drained
    1/2 cup (125 mL) chicken stock
    1/4 cup (50 mL) light mayonnaise
    1 tsp (5 mL) grated lemon rind
    1 tbsp (15 mL) lemon juice
    1 tbsp (15 mL) Dijon_mustard
    1/4 cup (50 mL) minced fresh parsley
    1/4 tsp (1 mL) each salt and pepper
    2 cups (500 mL) frozen mixed vegetables

Preparation

In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return to pot.

Meanwhile, in skillet, heat oil over medium-high heat; saut?nion and garlic until softened, about 4 minutes. Add to pasta.

Meanwhile, in food processor or blender, pulse 1 can of the salmon. Add stock, mayonnaise, lemon rind and juice, mustard, half of the parsley, the salt and pepper; pulse until smooth. Scrape over pasta mixture.

Add remaining can of salmon, frozen vegetables and reserved cooking liquid to pasta mixture; heat through, gently tossing to combine. Sprinkle with remaining parsley.

Additional information :

Nutrition Note: Omega-3 fats Fatty fish, such as salmon, are high in omega-3 fatty acids, which are important for heart health.

Source : Canadian Living Magazine: February 2005

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