Creamy Salmon Pasta with Vegetables

Author: Canadian Living

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

Ingredients

Method

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

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 69.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Salmon Pasta with Vegetables

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