• 4servings
  • 20minutes
  • 365calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsChromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked fusilli pasta (6 ounces)

  2. 2 teaspoons butter or margarine

  3. 2 medium carrots, shredded (about 1 1/4 cups)

  4. 1 medium zucchini, cut into julienne strips

  5. 1 medium yellow bell pepper, cut into thin strips

  6. 1 cup refrigerated Alfredo sauce

  7. 1/2 cup shredded Gruyere or Swiss cheese (2 ounces)

  8. 1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed

  9. 1 cup flaked smoked salmon

Instructions Jump to Ingredients ↑

  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.


Send feedback