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Pasta with Sundried Tomatoes & Salmon Recipe


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     Pasta with Sundried Tomatoes & Salmon

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 c. water
1 T. vinegar
1 by leaf
8 oz. salmon fillet
1 c. low-fat cottage cheese
2 T. skim milk
1/8 tsp. grated nutmeg
8 oz. fettuccine
2/3 c. sliced sun-dried tomatoes
1 T. grated Romano cheese

In a large frying pan, combine water, vinegar, and bay leaf. Bring to a boil. Reduce heat to low and add salmon. Cover and cook 4-6 minutes, or until opaque. Discard bay leaf.
Remove salmon with a slotted spoon and let cool. Break into 1 inch chunks. Set aside.
In a blender, combine cottage cheese, milk, and nutmeg. Process until smooth.
In large pot of boiling water, cook fettuccine until tender. Drain and transfer to large serving dish. Add tomatoes, Romano, and half of the cottage cheese mixture. Toss to combine. Add salmon and remaining cheese mixture. Toss gently.

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