Pasta with salmon

4 Servings

Ingredients

Quantity Ingredient
1 Cup water
1 tablespoon Vinegar
1 Bay leaf
8 Oz salmon fillet
1 C lowfat cottage cheese
2 tablespoons Skim milk
⅛ tablespoon Nutmeg/grated
8 Oz spinach fettuccine
⅔ C sun-dried tomatoes
1 tablespoon Romano/grated

Directions

In large frying pan, combine water, vinegar and bay leaf. Bring to a boil. Reduce heat to low; add salmon. Cover; simmer 5 minutes or until opaque. Discard bay leaf. Remove salmon with slotted spoon; let cool. Break into 1" pieces. Set aside. In blender or processor, combine cottage cheese, milk and nutmeg. Process until smooth. In large pot of boiling water, cook fettucine until just tender. Drain and transfer to a large serving bowl. Add tomatoes, romano and half of cottage cheese mix. Toss to combine. add salmon and remaining cheese mix. Toss gently.

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