Creamy Pasta with Salmon and Vegetables

Creamy Pasta with Salmon and Vegetables

¼ cup butter, divided

12 ounces salmon fillet

Salt and pepper

1-2 teaspoons Italian seasoning blend

1 cup broccoli, broken into bite-size pieces

1 cup cauliflower, broken into bite-size pieces

1 cup carrots, thinly sliced

1 small onion, chopped

1 teaspoon garlic, minced

1 pound angel hair or fettuccine, cooked

4 eggs

¼ cup heavy cream

1 cup shredded parmesan cheese, divided

Melt 2 tablespoons butter in saute pan and cook salmon, about 5 minutes per side or until cooked through. Season with salt, pepper and Italian seasonings. Remove fillet, leaving butter in pan. Set aside to cool then cut into bite-sized pieces.

Saute broccoli, cauliflower, carrots, onion and garlic in same pan until tender, 3-5 minutes.

Put pasta onto boil and cook until al dente; drain and keep warm.

In a large serving bowl combine eggs, remaining 2 tablespoons butter, whipping cream and half the parmesan and blend slightly. Add hot pasta to bowl and toss to coat evenly. Add vegetables, salmon pieces and remaining parmesan. Toss together.

Serves six.

Nutrition values per serving: 670 calories, 27 g fat (13 g saturated), 65 g carbohydrates, 5 g fiber, 35 g protein, 240 mg cholesterol, 870 mg sodium.