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Salmon Pasta

Salmon Pasta

Salmon Pasta


1 Can (15 1/2 oz.) salmon

2 Cups zucchini, thickly sliced and quartered

1 Cup sliced green pepper

1/2 Cup sliced green onion

1 Clove garlic, minced

2 or 3 Tablespoons oil

1 Cup frozen peas (thawed)

1/4 Cup chopped parsley

1 Teaspoon basil (crushed)

12 to 16 oz. hot, drained spaghetti or fettuccini

3/4 to 1 Cup heavy cream

Salt and pepper


Drain salmon, break into chunks.  Sauté zucchini, green pepper, onion and garlic in oil 2 minutes or until crisp-tender.  Add salmon, peas, parsley and basil; heat thoroughly.  Toss hot pasta with cream; salt and pepper to taste.  Toss salmon mixture with pasta.  Nice served with grated Parmesan cheese.  Makes 6 to 8 servings. 




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This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve.  We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!