Ingredients
- 1 cup water
- 1 tablespoon Vinegar
- 1 Bay leaf
- 8 ounces salmon fillet
- 1 cup lowfat cottage cheese
- 2 tablespoons Skim milk
- 1/8 tablespoon Nutmeg/grated
- 8 ounces spinach fettuccine
- 2/3 cup sun-dried tomatoes
- 1 tablespoon Romano/grated
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.