1 1/2 c. sliced mushrooms
2 tbsp. chopped onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. each dried basil, oregano and thyme
1/2 c. low fat milk
12 oz. salmon cooked and flaked (smoked preferred)
1 sm. zucchini, sliced thin
1 carrot, peel and shred
1/2 c. frozen peas, thawed
1/2 c. diced tomato
2 tbsp. minced parsley
2 tbsp. white wine (optional)
8 oz. spinach fettuccine or spaghetti cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish

Saute mushrooms and onion in butter. Add flour and herbs, cook, stirring for one minute. Gradually add milk, continue stirring, cook until thickened.

Add salmon, squash, carrots, peas, tomato, parsley and wine. Heat thoroughly. Toss hot drained pasta with vegetable mixture and season to taste with salt and pepper. Garnish with lime. Serves 6. Approximately 270 calories per serving.