Salmon Linguine With Cheese

• 1 (6 oz.) pkg. linguine, cooked and drained
• 1/4 c. grated Parmesan cheese
• 1/4 c. vegetable oil
• 3/4 c. chopped onion
• 2 cloves garlic, minced
• 1 (10 oz.) pkg. frozen peas, partially thawed
• 3/4 c. frozen baby carrots, thawed
• 3/4 tsp. dill weed
• 2 (6 1/8 oz.) cans Chicken of the Sea skinless, boneless pink salmon, drained

1. On serving platter, combine linguine and Parmesan cheese.
2. In large skillet, heat oil over high heat.
3. Cook onion and garlic 1 minute.
4. Add peas and carrots, cooking an additional 2 minutes or until vegetables are crisp and tender.
5. Add dill; reduce heat to medium and cook 1 minute.
6. Remove from heat.
7. Gently fold in salmon and place mixture over linguine.
8. Serve immediately.
9. Makes 6 servings.

linguine, parmesan cheese, vegetable oil, onion, garlic, frozen peas, frozen baby carrots, dill weed, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336993 (may not work)