Keeping budget-smart items, such as pasta, canned fish and frozen vegetables, on hand means a dinner is quick when nothing is planned ahead.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1092 mg
- Protein 31 g
- Calories 577.0
- Total fat 15 g
- Cholesterol 29 mg
- Saturated fat 2 g
- Total carbohydrate 78 g
- Iron 27.0
- Folate 69.0
- Calcium 26.0
- Vitamin A 39.0
- Vitamin C 18.0