Dinner

Wild Salmon Zucchini fettuccine Alfredo is for Dinner.

Wild Salmon Zucchini fettuccine Alfredo takes 30 minutes to prepare.

Wild Salmon Zucchini fettuccine Alfredo takes several minutes to cook.

Wild Salmon Zucchini fettuccine Alfredo makes 4 servings.

The ingredients for Wild Salmon Zucchini fettuccine Alfredo are:

1 6 oz can Bear & Wolf Wild Alaskan Pink Salmon
2 Medium Zucchini
1/2 c. Pearl Onions, frozen
1/2 c. frozen peas, thawed
1/2 T corn starch
1/2 c Parmesan Cheese, grated
1/2 c Fat free Half & Half
1/2 c 2% milk
2 t. Olive Oil

Here is how you make Wild Salmon Zucchini fettuccine Alfredo:

Prepare Zucchini fettuccine noodles: Wash and peel two Zucchini. I used a Paderno, Turning slicer. You can use a potato peeler and peel wide slices down the Zucchini.Saute onions in olive oil until they become translucent, add Zucchini and cook about 5 minutes, add peas and salmon and heat through. In a separate pan, heat milk and half and half, reserve 1/4 cup milk to add the corn starch to. Mix the corn starch into the reserved milk and add to heated milk, stir until thickened. Add Parmesan Cheese and stir until melted in sauce. Pour sauce on the Salmon Fettuccine and enjoy.Serving Size: Makes 4 1.5 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user ININDIANA1.

The nutritional information for Wild Salmon Zucchini fettuccine Alfredo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 195.0

• Total Fat: 9.4 g
• Cholesterol: 21.3 mg
• Sodium: 438.6 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.2 g
• Protein: 17.2 g