Zesty Salmon with Spinach Fettuccine
| Yield: | 4 Servings |
| Categories: | Pasta |
| 2 | ts | Grated lemon rind |
| 1/4 | c | Fresh lemon juice, divided |
| 1 | ts | Olive oil |
| 1 | Skinned (12-ounce) salmon fillet (1/2, cut into inch thick), 1/2-inch-wide strips | |
| Cooking spray | ||
| 1 1/2 | c | Low-salt vegetable broth |
| 4 | ts | Cornstarch |
| 2 | Garlic cloves, minced | |
| 2 | tb | Low-fat sour cream |
| 4 | ts | Reduced-calorie stick margarine |
| 1/4 | c | Chopped fresh parsley, divided |
| 4 | c | Hot cooked spinach fettuccine (about 8 ounces uncooked pasta) |
| Lemon slices (optional) |
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