Linguine with Creamy Salmon Sauce

Pastas and Stir-fries.
Neufchatel cream cheese added to low-fat milk gives this dish a creamy consistency without the cream. 

Linguine with Creamy Salmon Sauce


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


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.