Linguine with Creamy Salmon Sauce
Neufchatel cream cheese added to low-fat milk gives this dish a creamy consistency without the cream.
  • 10 ounces linguine
  • 1-2/3 cups low-fat (1%) milk
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 3/4 pound skinless salmon fillet, visible bones removed, cut into 1-inch chunks
  • 1 tablespoon Neufchatel cream cheese
  • 1/3 cup chopped fresh mint
  • 3/4 teaspoon salt

1. In large pot of boiling water, cook pasta according to package directions; drain. In small bowl, whisk milk into flour until smooth. Stir in tomato paste; set aside.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add garlic and cook 2 minutes or until tender. Add salmon, stirring to coat.

3. Pour milk mixture into skillet and bring to a simmer. Add cream cheese, mint, and salt. Cover and cook, stirring occasionally, for 4 minutes, or until salmon is just opaque. Transfer to large bowl. Add pasta and toss to combine.

Nutritional Information
Per serving: 510 calories, 15g total fat, 3.6g saturated fat, 5.7g monounsaturated fat, 4.1g polyunsaturated fat, 3g dietary fiber, 31g protein, 62g carbohydrate, 57mg cholesterol, 624mg sodium.
Good source of: niacin, selenium, thiamin, vitamin B6, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time