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Prep 20min
Total20min
Servings4
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Ingredients
2
cups uncooked fusilli pasta (6 ounces)
2
teaspoons butter or margarine
2
medium carrots, shredded (about 1 1/4 cups)
1
medium zucchini, cut into julienne strips
1
medium yellow bell pepper, cut into thin strips
1
cup refrigerated Alfredo sauce
1/2
cup shredded Gruyère or Swiss cheese (2 ounces)
1
tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1
cup flaked smoked salmon
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Steps
1
Cook and drain pasta as directed on package. Melt butter in 10-inch skillet over medium-high heat. Cook carrots, zucchini and bell pepper, stirring occasionally, until crisp-tender. Keep warm.
2
Meanwhile, in 2-quart saucepan, heat Alfredo sauce until hot. Stir in cheese and dill weed; cook over medium heat about 1 minute or until cheese is melted. Stir in salmon.
3
In large serving bowl, toss Alfredo sauce with vegetables and pasta. Serve immediately.
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Nutrition Facts
Serving Size:1 Serving
Calories
365
Calories from Fat
110
Total Fat
12g
Saturated Fat
4g
Cholesterol
40mg
Sodium
290mg
Total Carbohydrate
46g
Dietary Fiber
3g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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