Wild Salmon Zucchini fettuccine Alfredo
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 6 oz can Bear & Wolf Wild Alaskan Pink Salmon2 Medium Zucchini1/2 c. Pearl Onions, frozen1/2 c. frozen peas, thawed1/2 T corn starch1/2 c Parmesan Cheese, grated1/2 c Fat free Half & Half1/2 c 2% milk2 t. Olive Oil
Prepare Zucchini fettuccine noodles: Wash and peel two Zucchini. I used a Paderno, Turning slicer. You can use a potato peeler and peel wide slices down the Zucchini.
Saute onions in olive oil until they become translucent, add Zucchini and cook about 5 minutes, add peas and salmon and heat through.
In a separate pan, heat milk and half and half, reserve 1/4 cup milk to add the corn starch to. Mix the corn starch into the reserved milk and add to heated milk, stir until thickened. Add Parmesan Cheese and stir until melted in sauce. Pour sauce on the Salmon Fettuccine and enjoy.
Serving Size: Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ININDIANA1.
Saute onions in olive oil until they become translucent, add Zucchini and cook about 5 minutes, add peas and salmon and heat through.
In a separate pan, heat milk and half and half, reserve 1/4 cup milk to add the corn starch to. Mix the corn starch into the reserved milk and add to heated milk, stir until thickened. Add Parmesan Cheese and stir until melted in sauce. Pour sauce on the Salmon Fettuccine and enjoy.
Serving Size: Makes 4 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ININDIANA1.
Nutritional Info Amount Per Serving
- Calories: 195.0
- Total Fat: 9.4 g
- Cholesterol: 21.3 mg
- Sodium: 438.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.2 g
- Protein: 17.2 g
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