Servings: 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 1 1/2 cups whole wheat pasta (try shell, elbow or bow tie)
- 1 tablespoon of margarine or butter
- 2 tablespoons chopped onion
- 1 can (5 ounces) canned salmon, drained (about 1/2 cup cooked fresh salmon)
- 2 small tomatoes, chopped
- 3 tablespoons of lemon juice
- 1 tablespoon chopped parsley or 1 teaspoon dried parsley
- 1/4 teaspoon of salt
Directions
- Cook the pasta based on the directions on the package. Strain, then put aside.
- While the pasta is cooking, heat the butter in a medium skillet over medium heat (300°F in an electrical skillet). Add onion and cook until soft.
- Add cooked pasta, salmon, tomato, lemon juice, parsley and salt. Cook until it warms up.
- Store leftovers within the refrigerator inside 2 hours.
Recipe courtesy Food Hero, Oregon State University Extension Service.
Nutrition Facts
6 servings
Serving size: 1/2 cup
Amount for 1/2 cup
Calories
140
%DV* | |
Total fat content 3g | |
Saturated fat 1.5g | |
Trance Fat 0g | |
cholesterol 20 mg | |
Sodium 160 mg | |
Total carbohydrates 22h | |
Dietary fiber 2 gr | |
Sugars 2 gr | |
Added sugars | |
Protein 8g | |
Vitamin D | |
2% | Calcium |
6% | Iron |
Potassium |
*Day by day percentages are included where available. They’re based on 2 thousand
calorie weight loss plan. Your day by day value could also be higher or lower depending in your caloric needs.