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Ingredientes
- 1 c. water
- 1 Tbsp. Vinegar
- 1 x Bay leaf
- 8 ounce salmon fillet
- 1 c. lowfat cottage cheese
- 2 Tbsp. Skim lowfat milk
- 1/8 Tbsp. Nutmeg/grated
- 8 ounce spinach fettuccine
- 2/3 c. sun-dry tomatoes
- 1 Tbsp. Romano/grated
Direcciones
- In large frying pan, combine water, vinegar and bay leaf. Bring to a boil.
- Reduce heat to low; add in salmon. Cover; simmer 5 min or possibly till opaque.
- Throw away bay leaf. Remove salmon with slotted spoon; let cold. Break into 1" pcs. Set aside. In blender or possibly processor, combine cottage cheese, lowfat milk and nutmeg. Process till smooth. In large pot of boiling water, cook fettucine till just tender. Drain and transfer to a large serving bowl.
- Add in tomatoes, romano and half of cottage cheese mix. Toss to combine. add in salmon and remaining cheese mix. Toss gently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 91 | 44% |
| Total Fat 10.13g | 13% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 434mg | 18% |
| Potassium 583mg | 17% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.87g | 4% |
| Protein 20.35g | 33% |
