Salmon Pasta Primavera

Ingredients

• 8 oz. uncooked spinach fettuccine broken in half
• 1 1/2 cups fresh or frozen broccoli florets
• 1/4 cup chopped red onion
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• 2 Tbsp. chopped green pepper
• 2 garlic cloves, minced
• 4 Tbsp. butter or margarine, divided
• 1 envelope Alfredo sauce mix
• 1/2 cup evaporated milk
• 1/2 cup water
• salt and pepper to taste
• 1 cup cubed cooked salmon
• crumbled cooked bacon, opt.

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper, and garlic in 2 tablespoons butter until vegetables are tender. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon, if desired.

By Robin from Washington, IA