Heat the margarine and oil in a large skillet. Add the onion and cook, stirring over low heat until tender, about 5 minutes. Add the asparagus and sauté until crisp-tender, about 5 minutes. Add the salmon to the skillet. Sprinkle with pepper, and stir the mixture to blend. Bring a large pot of water to boil and cook the pasta until al dente, about 8–10 minutes. Drain pasta and return it to the cooking pot. Add the asparagus mixture. Stir in the dill and toss to blend.
Calories: 302 calories, Carbohydrates: 46 g, Protein: 11 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 148 mg, Fiber: 3 g
Exchanges per serving: 3 starch, 1 lean meat, 1 fat. Carbohydrate choices: 3.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.