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Salmon Pasta Primavera


  • 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.


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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July 16, 20070 found this helpful

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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