Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        shell pasta -- uncooked
                        non stick cooking spray
   1 1/2  cups          sliced mushrooms
     1/3  cup           green onions -- sliced
   1      clove         garlic -- minced
   2      cups          sour cream
   3      tablespoons   flour
   1      tablespoon    lemon peel -- grated
     3/4  teaspoon      dried dill weed
     1/4  teaspoon      salt
     1/8  teaspoon      black pepper -- ground
   1 1/2  cups          frozen green peas
   7 1/2  ounce can     salmon -- drained and flaked

Preparation:

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt. Rinse, drain. Set aside.

3. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot.

4. Add mushrooms, onions and garlic; cook and stir 5 minutes or until vegetables are tender.

5. Combine sour cream and flour in medium bowl until smooth. Stir in lemon peel, dill weed, salt and pepper.

6. Stir into saucepan; heat over medium-high heat 5 to 8 minutes or until thickened, stirring constantly. Remove saucepan from heat.

7. Stir in pasta, peas and salmon. Pour pasta mixture into 2-quart casserole.

8. Bake, covered, 35 to 40 minutes. Serve immediately. Garnish as desired.

Nutritional Information:

270 Calories (kcal); 13g Total Fat; (44% calories from fat); 12g Protein; 25g Carbohydrate; 39mg Cholesterol; 148mg Sodium