banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Dilled Salmon Linguine

    Share

    Dilled Salmon Linguine

    Whole wheat pasta is best cooked al dente. Check package directions for timing, but taste for doneness 1 to 2 minutes before the suggested time.

    Advertisement

    1/2 of 1 lb (454 g) package whole wheat linguine
    3/4 cup (175 mL) low-fat plain yogourt
    1/4 cup (50 mL) each fresh dill and parsley or cilantro, chopped
    1 tsp (5 mL) finely grated lemon peel
    1/2 tsp (2 mL) sea salt
    1 garlic clove, minced
    1 cup (250 mL) frozen green peas
    7.5 oz (213 g) can salmon, drained

    Boil pasta until al dente.

    Meanwhile in a serving bowl, stir yogourt with herbs, lemon, salt, and garlic.

    Before draining noodles, add peas. Boil for 1 minute. Then drain pasta and peas. Add to bowl with yogourt mixture and toss to mix. Crumble salmon over top and serve. Serves 3.

    Each serving contains:
    369 calories; 25 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 52 g carbohydrates; 7 g fibre; 328 mg sodium

    source: "Carb Balancing Act", alive #325, November 2009

    Advertisement

    Dilled Salmon Linguine

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.