NORTH PACIFIC PASTA PRIMAVERA
1 1/2 c. sliced mushrooms
2 tbsp. chopped onion
2 tbsp. diet margarine
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 fettucine or spaghetti
cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish
Saute mushrooms and onion in margarine. 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.

FISH PLAKI
1/2 c. olive oil
2 lg. onions, chopped
6-8 stalks celery, cut into 1 1/2 to
2 inch pieces
2 cloves garlic, chopped fine
2 (10 oz.) pkg. fresh spinach
3/4 to 1 c. chopped fresh parsley
6-8 portions fish (halibut, cod, or
salmon)
1 (8 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes, cut
into pieces
Salt and pepper to taste
In a skillet, heat olive oil. Add onions, garlic, and celery and saute, about 10 minutes. Add spinach and saute until spinach is limp. Put vegetables in a baking pan; sprinkle parsley over vegetables. Salt and pepper the fish and place the fish on vegetables. Pour tomatoes and tomato sauce over fish. Add 1 cup of water. (There should be approximately 1/2 inch of liquid in pan.) Bake uncovered at 350 degrees for 1 to 1 1/2 hours, depending on the thickness of the fish. You may want to baste the fish with the liquid from time to time while it is baking. Serves 6-8.