This dish is rich and delicious, yet packed with bone-healthy nutrients. It contains 23% of the daily value (DV) for calcium, 74% of the DV for vitamin D, 38% of the DV for folate, 106% of the DV for selenium and over 10% of the DV each for magnesium and vitamin K.
- 8 ounces dry fettuccini pasta
- 2 tsp olive oil
- 2 tsp minced garlic
- 3 cups seeded, chopped tomatoes (3 medium)
- 7 ounce can of salmon with bones, no added salt
- 2 teaspoons dry dill weed
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fortified soymilk or evaporated skim milk
- Cook fettuccini according to package directions; drain in colander and reserve.
- Meanwhile, make the sauce. Heat a large nonstick skillet over medium high heat and add the olive oil. Saute the garlic until golden brown, about 1 minute. Add the tomatoes and saute briefly. Add the rest of the ingredients and cook until heated through.
- Toss with the cooked pasta and serve hot.
Serving and Nutrition Information
- Serves 4.
- Each 1-1/2 cup serving: 357 calories, 9 g fat, 2.5 g saturated fat, 16 mg cholesterol, 174 mg sodium, 48 g carbohydrate, 2.5 g fiber, 19 g protein.
- Diabetic exchange: 3 starch, 1 meat.