| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood, Vegetables |
|
Cheese/eggs, Fish, Vegetables, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Cup water |
| 1 |
tb |
Vinegar |
| 1 |
|
Bay leaf |
| 8 |
|
Oz salmon fillet |
| 1 |
|
C lowfat cottage cheese |
| 2 |
tb |
Skim milk |
| 1/8 |
tb |
Nutmeg/grated |
| 8 |
|
Oz spinach fettuccine |
| 2/3 |
|
C sun-dried tomatoes |
| 1 |
tb |
Romano/grated |
INSTRUCTIONS
In large frying pan, combine water, vinegar and bay leaf. Bring to a boil.
Reduce heat to low; add salmon. Cover; simmer 5 minutes or until opaque.
Discard bay leaf. Remove salmon with slotted spoon; let cool. Break into 1"
pieces. Set aside. In blender or processor, combine cottage cheese, milk
and nutmeg. Process until smooth. In large pot of boiling water, cook
fettucine until just tender. Drain and transfer to a large serving bowl.
Add tomatoes, romano and half of cottage cheese mix. Toss to combine. add
salmon and remaining cheese mix. Toss gently.
Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com>
on May 18, 1998
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