Salmon Linguini With Cheese

• 1 (6 oz.) pkg. linguini, 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 skinless boneless pink salmon, drained

1. On serving platter, combine linguini and Parmesan cheese.
2. In large skillet, heat oil over high heat.
3. Cook onion and garlic for 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 for 1 minute.
6. Remove from heat.
7. Gently fold in salmon and place mixture over linguini.
8. Serve immediately. Makes 6 servings; 320 calories per serving.

linguini, parmesan cheese, vegetable oil, onion, garlic, frozen peas, frozen baby carrots, dill weed, boneless pink salmon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288327 (may not work)