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Milk Free Salmon Vegetable Fettuccine
Time: 45 mins
Ingredients
- 1/2 lb fettuccine
- 3 teaspoons olive oil
- 1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds
- 1 cup broccoli floret
- 1/4 lb snow peas, trimmed, stringed, rinsed and cut into 1/4-inch strips
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 1/2 cups low sodium chicken broth or 2 1/2 cups bottled clam juice
- 1/2 lb cooked fresh salmon, flaked or 1 (16 ounce) can salmon, drained anc carefully picked over
- 1/4 teaspoon dried tarragon
- 1 tomato, cored and coarsely chopped
Directions
- 1 Bring a large pot of water to boil and add the fettuccine to cook until it is tender and not chewy, about 12 to 15 minutes.
- 2 Drain and rinse under cold running water.
- 3 Drain again and toss in a bowl with 1 tsp of the oil.
- 4 While the fettuccine cooks, bring another pot of water to a boil and blanch the carrot, broccoli, and snow peas, one at a time, until each is crisp tender, about 5 to 7 minutes each. When each is cooked, remove with a slotted spoon to a colander, and rinse under cold water.
- 5 Set aside, covered to keep warm.
- 6 Heat the remaining 2 tsp of oil in a large skillet over medium heat.
- 7 Add the garlic and cook briefly, then stir in the flour whising constantly until it is well blended.
- 8 Gradually add the chicken broth, continuing to whisk until the broth thickens, about 5 minutes.
- 9 Add the cooked vegetables, salmon and tarragon to the sauce.
- 10 Divide the warm pasta among four plates.
- 11 Spoon the sauce over the pasta and top with chopped tomatoes.
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