| 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 |
cn |
Sockeye salmon, drained |
| 1/4 |
c |
(approx) freshly grated Parmesan cheese |
| 2 |
tb |
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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