Fettuccine With Salmon And Mushrooms - cooking recipe

Ingredients

1 (9 oz.) pkg. fresh fettuccine or 12 oz. dried
1 tsp. olive oil
2 green onions, minced
4 oz. fresh mushrooms, wiped clean and sliced
1 large clove garlic, crushed through a press
1 tsp. flour
1 (13 oz.) can evaporated skim milk
1 1/2 oz. reduced calorie cream cheese
1/8 tsp. white pepper
1 (7 1/2 oz.) can red salmon, bones and skin discarded (reserve juice)
2 Tbsp. fresh parsley, minced (optional)
lemon wedges (optional)

Preparation

Place a large kettle of salted water over high heat to boil. Cook fettuccine according to package directions.
Fresh pasta should cook about 2 minutes; dried pasta should cook about 9 minutes.
Drain and set aside.
In nonstick skillet, heat olive oil and add green onions and mushrooms.
Cook over medium heat for 5 minutes until onions are tender and lightly browned.
Add garlic and flour and stir to coat vegetables for 1 minute.
Add evaporated skim milk a little at a time, stirring until the sauce begins to simmer and thicken.
Add the juice from the canned salmon and the cream cheese.
Stir until the cheese melts.
Stir in salmon and parsley.
Heat 2 minutes longer.
Divide pasta into 4 portions and top with equal amounts of sauce.
Serve warm with crisp green salad or green vegetable such as broccoli, green beans or zucchini.
Makes 4 servings.