Fast and Easy Supper Recipe

Here's an easy recipe for those nights you are in a hurry. The ingredients are all things you are likely to keep in your pantry. My kids love any recipe that involves pasta. Add a green salad and you can serve your family a nutritious, economical meal!

Creamy Salmon Pasta with Vegetables
(from Canadian Living Magazine, February 2005)

4 C. fusilli (about 12 oz. uncooked)
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cans (7.5 oz each) salmon, drained
1/2 C. chicken stock
1/4 C. light mayonnaise
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 C. minced fresh parsley
1/4 tsp. each salt and pepper
2 C. frozen mixed vegetables

In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes. Reserving 1 C. of the cooking liquid, drain and return to pot.

Meanwhile, in skillet, heat oil over medium-high heat; saute onion and garlic until softened, about 4 minutes. Add to pasta.

Meanwhile, in food processor or blender, pulse 1 can of the salmon. Add stock, mayonnaise, lemon rind and juice, mustard, half of the parsley, the salt and pepper; pulse until smooth. Scrape over pasta mixture.

Add remaining can of salmon, frozen vegetables and reserved cooking liquid to pasta mixture; heat through, gently tossing to combine. Sprinkle with remaining parsley.

Makes 4 servings.