Salmon Pasta Primavera
8 oz spinach fettuccine, broken in half
1-1/2 cups fresh or frozen broccoli florets
1/4 cup chopped red onion
2 TBLS chopped green pepper
2 cloves garlic, minced
4 TBLS butter or margarine, divided
1 envelope Alfredo sauce mix
1/2 cup evaporated milk
1/2 cup water
salt and pepper to taste
1 cup cubed cooked salmon
crumbled cooked bacon, optional
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute the broccoli, onion,
green pepper and garlic in 2 Tbls. butter until veggies are tender.
In a large sauce pan, combine the sauce mix, milk, water,
salt, pepper and remaining butter. Cook over
medium heat until thickened. (Or do this in the MW -
is easier.)
Add the salmon and heat through. Drain pasta; add to veggies.
Top with sauce and gently toss to coat. Sprinkle
with bacon, if desired.
Yield 4 servings.
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