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Salmon Pasta Primavera

 Salmon Pasta Primavera
"I created this recipe one Sunday afternoon to use up ingredients I had on hand," comments Jenny Kimberlin of Overland Park, Kansas. "My husband and a guest loved the tasty combination of salmon, vegetables and noodles."
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked fettuccine, broken in half
  • 1-1/2 cups fresh or frozen broccoli florets
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped green pepper
  • 4 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1 envelope Alfredo sauce mix
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • Salt and pepper to taste
  • 1 cup cubed cooked salmon
  • Crumbled cooked bacon, optional


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, saute the broccoli, onion and green pepper in 2
  • tablespoons butter until vegetables are tender. Add garlic; cook 1
  • minute longer.
  • In a large saucepan, combine the sauce mix, milk, water, salt, pepper
  • and remaining butter. Cook over medium heat until thickened. Add the
  • salmon and heat through. Drain pasta; add to vegetable mixture. Top
  • with sauce and gently toss to coat. Sprinkle with bacon if desired.
  • Yield: 4 servings.

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Salmon Pasta Primavera (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.