Prepare pasta according to package directions. Meanwhile, cut salmon, along the grain, into 1/2-inch wide strips; set aside. In large skillet, heat oil over medium-high heat until hot; cook and stir garlic until golden. Stir in 2 cups tomatoes, wine, ca pers, dill and basil; cook until mixture is hot, stirring occasionally. In large bowl, combine pasta and tomato mixture; toss to combine. Add salmon and cheese; toss lightly. Garnish with remaining tomatoes and parsley, if desired. Makes 4 servings Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST) From: Greg Leonhardt
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 67.8mg||21 %|
|Sodium 272mg||9 %|
|Potassium 856.8mg||23 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 44.2g|
|Protein 35.4g||51 %|
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Calories per serving: 421
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