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Fettuccine with Pesto Cream and Salmon |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes - Yield: 4 (1 1/2-cup) servings
8 ounces uncooked fettuccini pasta
2 teaspoons olive or vegetable oil
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
2 (6-ounce) salmon steaks
1 cup whipping cream
1/2 cup purchased pesto
1 ounce (1/4 cup) shredded fresh Parmesan cheese
Black freshly ground pepper, if desired
1. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine oil, lemon peel, garlic, salt and dash pepper; mix well. Spray broiler pan with nonstick cooking spray. Place salmon, skin side down, on sprayed pan. Brush top of salmon with oil mixture.
3. Broil 3 to 4 inches from heat for 10 minutes or until fish flakes easily with fork.
4. Remove skin from broiled salmon; discard skin. Break salmon into bite-sized pieces.
5. In large saucepan, bring cream just to a boil over medium heat. Add cooked fettuccine; toss to coat. Gently fold salmon and pesto into fettuccine. Sprinkle each serving with cheese and freshly ground pepper.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 700 * Calories from Fat: 390 * % Daily Value: Total Fat: 43 g 66% * Saturated Fat: 18 g 90% * Cholesterol: 205 mg 68% * Sodium: 560 mg 23% * Total Carbohydrate: 44 g 15% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 33 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 20% * Iron: 20% * Dietary Exchanges: 3 Starch, 3 1/2 Lean Meat, 6 Fat or 3 Carbohydrate, 3 1/2 Lean Meat, 6 Fat
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