| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Canadian | Pasta, Seafood | 4 | Servings |
INGREDIENTS
| 2 | c | Rotini, about 1/4 lb. |
| 1 1/2 | c | Whipping cream |
| 1 | Sockeye salmon, drained | |
| 1/4 | c | approx freshly grated |
| Parmesan cheese | ||
| 2 | T | Chopped fresh chives or |
| green onion | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
In large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm); drain well. Meanwhile, in skillet, bring cream to boil; boil for 3 minutes or until reduced and slightly thickened. Stir in salmon, cheese and drained cooked pasta; toss lightly. Sprinkle with chives and season with salt and pepper to taste. Pass extra Parmesan separately, if desired. Makes 4 to 6 first-course or 2 or 3 main-course servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 497
Calories From Fat: 259
Total Fat: 29.4g
Cholesterol: 98.8mg
Sodium: 744.2mg
Potassium: 183.5mg
Carbohydrates: 35.1g
Fiber: 1.3g
Sugar: <1g
Protein: 22.9g