Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salmon Fettuccine With Capers And Artichokes
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- #46872
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (14.75 ounce size) salmon, drained and flaked
8 ounces fettucine, uncooked or spinach fettucine
2 tablespoons fresh lemon juice
1/2 cup nonfat sour cream
1/2 cup milk
1 jar (6.5 ounce size) marinated artichoke hearts, drained
2 tablespoons drained capers
1 tablespoon fresh dill, chopped
1 tablespoon fresh tarragon, chopped
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
directions
Prepare fettuccine according to package directions. Toss salmon with lemon juice and set aside.
Combine sour cream and milk in a large deep skillet and heat over medium heat. Add artichoke hearts, capers, dill and tarragon. Heat through, stirring frequently.
Drain pasta and add to skillet, tossing well. Add cheese and salmon mixture, tossing lightly.
Arrange on serving plates and sprinkle with pepper. Serve with additional cheese if desired.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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