Salmon Pasta Primavera
Ingredients
- 8 oz. uncooked spinach fettuccine broken in half
- 1 1/2 cups fresh or frozen broccoli florets
- 1/4 cup chopped red onion
- 2 Tbsp. chopped green pepper
- 2 garlic cloves, minced
- 4 Tbsp. butter or margarine, divided
- 1 envelope Alfredo sauce mix
- 1/2 cup evaporated milk
- 1/2 cup water
- salt and pepper to taste
- 1 cup cubed cooked salmon
- crumbled cooked bacon, opt.
Directions
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper, and garlic in 2 tablespoons butter until vegetables are tender. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon, if desired.
By Robin from Washington, IA
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By
07/16/2007
This sounds fabulous, Robin...we love salmon & I always have canned salmon on hand. I will definitely give it a try. I also love skillet meals!
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07/16/2007
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