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Ingredients
| pasta (fettuccine): 8 oz |
| salted butter: 1/4 cup |
| whole milk: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| parmesan cheese (grated): 1 cup |
| smoked chinook salmon: 0.5 lb |
| spinach: 1 cup |
| capers (drained): 2 Tbl |
| sun-dried tomatoes: 1/4 cup |
| fresh oregano (ground): 1/2 cup |
Salmon and Spinach Fettuccine
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- 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.