1 6-1/4 ounce can salmon
8 ounces uncooked small whole wheat pasta shells
3/4 cup fresh green beans, cut into 2 inch pieces
2/3 cup finely chopped carrots
1/2 cup non-fat cottage cheese
3 tablespoons plain non-fat yogurt
1-1/2 tablespoon lemon juice
1 tablespoon fresh dill
2 teaspoons grated onion
1 teaspoon prepared mustard
Drain salmon, separate into chunks and set aside.
Cook pasta according to package directions; add green beans during last 3 minutes of cooking. Drain and rinse well under cold water until pasta and green beans are cooled.
Combine pasta, green beans, carrots and salmon in a medium bowl. Place cottage cheese, yogurt, lemon juice, dill, onion and mustard in blender or food processor and process until smooth. Pour over pasta mixture and toss to coat evenly.
Recipe makes 4 to 6 servings.
Serving size: 6 ounces
Calories: 221; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 17mg; Sodium: 228mg; Carbohydrates: 31g; Fiber: 2g; Protein: 18g
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