Fettuccine with Pesto Cream and Salmon


Serves: 4
Total Calories: 409

Ingredients

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

Directions:

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

Nutritional Facts:

Serves: 4
Total Calories: 409
Calories from Fat: 254

This Fettuccine with Pesto Cream and Salmon recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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