Title: Pasta with salmon
 Categories: Cheese/eggs, Fish, Vegetables, Pasta
      Yield: 4 Servings
 
      1    Cup   water
      1 T  Vinegar
      1    Bay leaf
      8    Oz    salmon fillet
      1    C     lowfat cottage cheese
      2 T  Skim milk
    1/8 T  Nutmeg/grated
      8    Oz    spinach fettuccine
    2/3    C     sun-dried tomatoes
      1 T  Romano/grated
 
  In large frying pan, combine water, vinegar and bay leaf. Bring to a
  boil. Reduce heat to low; add salmon. Cover; simmer 5 minutes or
  until opaque. Discard bay leaf. Remove salmon with slotted spoon; let
  cool. Break into 1" pieces. Set aside. In blender or processor,
  combine cottage cheese, milk and nutmeg. Process until smooth. In
  large pot of boiling water, cook fettucine until just tender. Drain
  and transfer to a large serving bowl. Add tomatoes, romano and half
  of cottage cheese mix. Toss to combine. add salmon and remaining
  cheese mix. Toss gently.