Milk Free Salmon Vegetable Fettuccine

Ingredients

• 1/2 lb fettuccine
• 3 teaspoons olive oil
• 1 medium carrot, peeled, trimmed and cut into 1/4-inch rounds
• 1 cup broccoli floret
• 1/4 lb snow peas, trimmed, stringed, rinsed and cut into 1/4-inch strips
• 1 garlic clove, minced
• 2 tablespoons flour
• 2 1/2 cups low sodium chicken broth or bottled clam juice
• 1/2 lb cooked fresh salmon, flaked or

  1 (16 ounce) can salmon, drained anc carefully picked over

• 1/4 teaspoon dried tarragon
• 1 tomato, cored and coarsely chopped

Directions

1. 1

   Bring a large pot of water to boil and add the fettuccine to cook until it is tender and not chewy, about 12 to 15 minutes.

2. 2

   Drain and rinse under cold running water.

3. 3

   Drain again and toss in a bowl with 1 tsp of the oil.

4. 4

   While the fettuccine cooks, bring another pot of water to a boil and blanch the carrot, broccoli, and snow peas, one at a time, until each is crisp tender, about 5 to 7 minutes each. When each is cooked, remove with a slotted spoon to a colander, and rinse under cold water.

5. 5

   Set aside, covered to keep warm.

6. 6

   Heat the remaining 2 tsp of oil in a large skillet over medium heat.

7. 7

   Add the garlic and cook briefly, then stir in the flour whising constantly until it is well blended.

8. 8

   Gradually add the chicken broth, continuing to whisk until the broth thickens, about 5 minutes.

9. 9

   Add the cooked vegetables, salmon and tarragon to the sauce.

10. 10

    Divide the warm pasta among four plates.

11. 11

    Spoon the sauce over the pasta and top with chopped tomatoes.