Milk Free Salmon Vegetable Fettuccine Recipe

Name: Milk Free Salmon Vegetable Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb fettuccine; 3 teaspoons olive oil; 1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds; 1 cup broccoli floret; 14 lb snow peas, trimmed, stringed, rinsed and cut into 1/4-inch strips; 1 garlic clove, minced; 2 tablespoons flour; 2 ½ cups low sodium chicken broth or 2 ½ cups bottled clam juice; 12 lb cooked fresh salmon, flaked or 1 (16 ounce) can salmon, drained anc carefully picked over; ¼ teaspoon dried tarragon; 1 tomatoes, cored and coarsely chopped

Servings: persons

12 lb fettuccine
3 teaspoons olive oil
1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds
1 cup broccoli floret
14 lb snow peas, trimmed, stringed, rinsed and cut into 1/4-inch strips
1 garlic clove, minced
2 tablespoons flour
2 ½ cups low sodium chicken broth or 2 ½ cups bottled clam juice
12 lb cooked fresh salmon, flaked or 1 (16 ounce) can salmon, drained anc carefully picked over
¼ teaspoon dried tarragon
1 tomatoes, cored and coarsely chopped

1
Bring a large pot of water to boil and add the fettuccine to cook until it is tender and not chewy, about 12 to 15 minutes.
2
Drain and rinse under cold running water.
3
Drain again and toss in a bowl with 1 tsp of the oil.
4
While the fettuccine cooks, bring another pot of water to a boil and blanch the carrot, broccoli, and snow peas, one at a time, until each is crisp tender, about 5 to 7 minutes each.
5
When each is cooked, remove with a slotted spoon to a colander, and rinse under cold water.
6
Set aside, covered to keep warm.
7
Heat the remaining 2 tsp of oil in a large skillet over medium heat.
8
Add the garlic and cook briefly, then stir in the flour whising constantly until it is well blended.
9
Gradually add the chicken broth, continuing to whisk until the broth thickens, about 5 minutes.
10
Add the cooked vegetables, salmon and tarragon to the sauce.
11
Divide the warm pasta among four plates.
12
Spoon the sauce over the pasta and top with chopped tomatoes.

4495

kcal

Calories

187

Fat

243

Carbs

403

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb fettuccine, 3 teaspoons olive oil, 1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds, 1 cup broccoli floret, and more.

Yes, Milk Free Salmon Vegetable Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Milk Free Salmon Vegetable Fettuccine

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