Ingredients
- 1 package 1 package (8 oz.) elbow macaroni or small shell pasta
- 1 cup 1 cup fat-free milk
- 1 package 1 package (1.2 oz.) creamy pesto sauce mix or lemon dill sauce mix
- 1 Tablespoon 1 Tablespoon butter
- 1 1 shallot, finely chopped, or 1/4 cup minced onion
- 1/2 cup 1/2 cup (4 oz.) sliced mushrooms (or your favorite vegetable)
- 1 1 large Roma tomato, seeded and diced
- 1 jar 1 jar (6 oz.) quartered marinated artichokes, drained
- 1 can 1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
Servings:
Units:
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, in small bowl, whisk milk with sauce mix; set aside. In a large pan, melt butter over medium heat. Add shallot and mushrooms;
- cook 3 minutes. Stir in milk mixture. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add tomatoes, artichokes,
- pasta, and salmon; stir until pasta is heated through.
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