• 1 1/2 cups (4 ounces) medium pasta shells
• 2 1/2 cups 1% low-fat milk
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• 3/4 teaspoon dried dill
• 1 1/2 cups frozen peas, thawed
• 1 pouch (7 ounces) skinless, boneless pink salmon, flaked
• salt and pepper

Cook the pasta according to package directions, drain and set aside. In a saucepan, combine the milk, flour, onion powder and dill and whisk until well blended. Add the peas and salmon; place over high heat. Bring the mixture to a simmer, stirring constantly.

Reduce heat and continue to simmer and stir gently until the soup thickens slightly, about 2 minutes. Stir in pasta and season with salt and pepper to taste. Heat through and serve.

Recipe created by Janice Newell Bissex, M.S., R.D. & Liz Weiss, M.S., R.D., authors of "The Moms' Guide to Meal Makeovers."