Salmon And Spinach Fettuccine
.
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, fettuccine
dry |
|
| ¼ | cup |
butter
|
|
| 1 | cup |
milk, skim
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
Parmesan cheese
freshly |
|
| ½ | pound |
smoked salmon
chopped |
|
| 1 | cup |
spinach
chopped fresh |
|
| 2 | tablespoons |
capers
|
|
| ¼ | cup |
sundried tomatoes
chopped |
|
| ½ | cup |
oregano
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, fettuccine
dry |
|
| 59 | ml |
butter
|
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
Parmesan cheese
freshly |
|
| 226.8 | g |
smoked salmon
chopped |
|
| 237 | ml |
spinach
chopped fresh |
|
| 3E+1 | ml |
capers
|
|
| 59 | ml |
sundried tomatoes
chopped |
|
| 118 | ml |
oregano
chopped fresh |
*
|
Directions
Bring a large pot of lightly salted water to a boil.
Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk.
Mix in the flour to thicken.
Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture.
Stir in the spinach, capers, sun-dried tomatoes, and oregano.
Cook and stir about 3 minutes, until heated through.
Serve over the cooked pasta.
