Dilled salmon pasta with asparagus: Diabetes Self-Management

Dilled salmon pasta with asparagus
Published in the July/August 1999 issue.

2 tablespoons margarine
2 tablespoons olive oil
1/2 medium red onion, sliced

1 pound fresh asparagus, trimmed and cut diagonally into 1-inch lengths
4 ounces smoked salmon, sliced into thin strips
1/4 teaspoon ground black pepper
16 ounces tubular pasta (such as penne or ziti)
2 tablespoons chopped fresh dill

Heat the margarine and oil in a large skillet. Add the onion and cook, stirring over low heat until tender, about 5 minutes. Add the asparagus and sauté until crisp-tender, about 5 minutes. Add the salmon to the skillet. Sprinkle with pepper, and stir the mixture to blend. Bring a large pot of water to boil and cook the pasta until al dente, about 8 to 10 minutes. Drain pasta and return it to the cooking pot. Add the asparagus mixture. Stir in the dill and toss to blend.

Preparation time: 30 minutes
Yield: 8 servings Serving size: 2 cups
Per Serving:

Calories: 302
Carbohydrate: 46 g
Protein: 11 g
Fat: 8 g
Saturated fat: 1 g
Sodium: 148 mg
Fiber: 3 g Exchanges per serving:
3 starch
1 lean meat
1 fat
Carbohydrate choices:
3