Salmon spaghetti

Yield: 1 servings

Measure Ingredient
\N \N Water
1 can Chicken broth
1 \N Jar red bell peppers
4 tablespoons Pine nuts
¼ cup Olive oil
1 medium Onion
3 \N Cloves garlic
\N \N Hot red pepper flakes
2 tablespoons Chopped basil
\N \N Salt & pepper
1 can Salmon
2 tablespoons Lime juice
2 tablespoons Capers
\N \N Chopped parsley
1 pounds Spaghetti

Bring water & broth to boil in large pot for pasta. Saute pine nuts without oil in frying pan over medium-high heat, shaking pan, until nuts are lightly browned. Be careful, dont let them burn! Remove from pan, set aside. Reduce heat to medium & add oil to pan. Cook onions, garlic & pepper flakes for a few minutes. Add roasted peppers & basil. Stir & cook 1 minute until heated. Season to taste with salt & pepper. Put salmon in serving bowl, add lime juice, capers & parsley. Put some salt in the boiling water-broth & add pasta. Cook until al dente. Drain. Toss pasta in bowl with sauce to coat well. Serve with toasted pine nuts.

Approximately 9-15 minutes.

Per serving: 2567 Calories; 83g Fat (29% calories from fat); 87g Protein; 369g Carbohydrate; 47mg Cholesterol; 2162mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2021 Converted by MM_Buster v2.0l.

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