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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âThis recipe was in our newspaper, but I adapted it to our tastes,â says Dorothy Wray of Sweetwater, Texas. âItâs quick and easy to prepare and has become a stand-by recipe that I serve often.â Ingredients:
4 ounces uncooked fettuccine |
2 tablespoons chopped onion |
3 tablespoons butter |
1 plum tomato, seeded and cut into strips |
3 tablespoons lemon juice |
1 teaspoon dried parsley flakes |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt |
1 pouch (7.1 ounces) boneless skinless pink salmon |
2 tablespoons pine nuts |
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon peel and salt; cook and stir until heated through.
3. Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts. Yield: 2 servings.
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