Ingredients
| Quantity | Ingredients |
|---|---|
| 10 ounces | linguine |
| 1-2/3 cups | low-fat (1%) milk |
| 1 tbsp | flour |
| 2 tbsp | tomato paste |
| 2 tsp | olive oil |
| 2 | cloves garlic, minced |
| 3/4 pound | skinless salmon fillet, visible bones removed, cut into 1 |
| 1 tbsp | Neufchatel cream cheese |
| 1/3 cup | chopped fresh mint |
| 3/4 tsp | salt |
Directions
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. Nutrition Information Per Serving: 510 calories, 15g total fat, 3.6g saturated fat, 3g dietary fiber, 57mg cholesterol, 624mg sodium.
Source: www.wholehealthmd.com