Fettuccine with Salmon and Tomatoes

8 oz dry fettuccini pasta
2 tsp olive oil
2 tsp minced garlic
3 cups seeded, chopped tomatoes (3 medium)
1 7-oz can salmon with bones, no added salt
2 tsp dry dill weed
1/4 cup freshly grated Parmesan cheese
1/4 cup fortified soy milk or evaporated skim milk

Cook fettuccini according to package directions; drain in colander and reserve. Meanwhile, make the sauce. Heat a large nonstick skillet over medium-high heat and add the olive oil. Sauté the garlic until golden brown, about 1 minute. Add the tomatoes and sauté briefly. Add the rest of the ingredients and cook until heated through. Toss with the cooked pasta and serve hot.

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