Mimmetta's Peppers, Smoked Salmon and Pasta

Ingredients

• 36 ounces of red, yellow or orange peppers
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 4 ounces smoked salmon
• 8 ounces fresh, yolkless linguine
• ⅛ teaspoon salt, optional
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    708 calories; 12 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 116 grams carbohydrates; 14 grams dietary fiber; 24 grams sugars; 30 grams protein; 13 milligrams cholesterol; 554 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil in covered pot for linguine.
2. Wash, trim, seed and cut peppers into julienne strips 1/4-inch wide.
3. Heat oil in nonstick skillet and saute peppers until they are soft, about 15 minutes. After about 5 minutes, add fennel seeds.
4. Cut smoked salmon into tiny pieces; set aside.
5. Cook pasta according to package directions.
6. When pasta is cooked, drain, reserving 1/4 cup of the cooking water. Stir pasta into skillet with peppers.
7. Season pasta and peppers with salt and pepper. Add reserved water one tablespoon at a time until mixture is moist. Just before serving, stir in salmon.

30 minutes