| Low Calorie North Pacific Pasta Primavera
1 1/2 cup of sliced mushrooms
2 tablespoons of chopped onion
2 tablespoons of diet margarine
1 tablespoon of flour
1/8 teaspoon each of dried basil, oregano and thyme
1/2 cup of low fat milk
12 ounces of salmon cooked and flaked (smoked preferred)
1 small zucchini, sliced thin
1 carrot, peel and shred
1/2 cup of frozen peas, thawed
1/2 cup of diced tomato
2 tablespoons of minced parsley
2 tablespoons of white wine (optional)
8 ounces of spinach fettuccine or spaghetti cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish |
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Sauté mushrooms and onion in margarine. Add flour and herbs, cook, stirring for one minute. Gradually add milk, continue stirring, cook until thickened.
Add salmon, squash, carrots, peas, tomato, parsley and wine. Heat thoroughly. Toss hot drained pasta with vegetable mixture and season to taste with salt and pepper. Garnish with lime. Serves 6. Approximately 270 calories per serving.
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