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Dilled Salmon Linguine

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    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.

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    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

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    Dilled Salmon Linguine

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