Milk Free Salmon Vegetable Fettuccine

środa, 19 lutego 2014

Milk Free Salmon Vegetable Fettuccine

Time: 45 mins


  • 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


  • 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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