Crispy salmon and asparagus tossed with tortellini and bow tie pasta in a light dill white sauce create a satisfying scrumptious one dish recipe. I sometimes use sugar snap peas instead of the asparagus for a crunchy twist.
Makes 8 servings
1 8 oz. package spinach tortellini
8 oz. bow tie pasta
8 oz. salmon fi lets, salt and pepper to taste
¼ teaspoon sugar
1 tablespoon all-purpose fl our
1 12 oz. can fat-free evaporated skimmed milk
1 bunch asparagus, cut into 2 inch pieces or sugar snap peas
½ cup chopped green onions
1 teaspoon dried dill weed leaves
1. In large pot of boiling water, add spinach tortellini and cook about 3 minutes. To same pot, add bow tie pasta and continue (continued on back cooking until pasta is done, about 8-10 minutes. Drain and set aside.
2. Meanwhile, season salmon with salt, pepper and sugar. In nonstick skillet coated with nonstick cooking spray, cook salmon on each side, 3-5 minutes, until golden brown and cooked through. Remove the skin and cut into chunks; set aside.
3. In same skillet, add fl our, stirring. Gradually add evaporated milk, stirring constantly until thickened and bubbly. Add asparagus, cooking about 3-5 minutes or until tender. Add green onions and dill, cooking 1 minute. Add cooked pasta and carefully toss in salmon.
NUTRIONAL INFORMATION PER SERVING
Calories 255 | Calories from fat 31 % | Fat 3 g
Saturated fat 1 g | Cholesterol 25 mg | Sodium 145 mg
Total Carbohydrate 39 g | Dietary Fiber 3 g
Sugars 8 g | Protein 17 g
DIABETIC EXCHANGES
2 starch | ½ fat-free milk | 1 very lean meat
