1 lg. can water packed salmon with bones
4 c. broccoli florets
2 carrots, thinly sliced
1 lb. pasta shells or rigatoni
1 med. onion, diced
1 clove garlic, minced
1 c. stock (vegetables or chicken)
1/2 c. dry white wine
2 tsp. basil
Pepper to taste
1/3 c. sliced toasted almonds
Grated Parmesan

Mash salmon with bones (extra protein and they disappear completely). Steam broccoli and carrots until crisp tender. Set aside. Cook pasta package directions.

In skillet heat oil, onion, garlic to saute lightly. Add stock, wine, basil, pepper bringing to boil. Simmer 5 minutes. Add broccoli, and carrots to heat through 3 minutes. Drain pasta and pour sauce over. Sprinkle with almonds. Pass Parmesan to garnish.