INGREDIENTS
Servings: 4
dry fettuccine pasta
butter
milk
all-purpose flour
freshly grated Parmesan cheese
smoked salmon, chopped
chopped fresh spinach
capers
chopped sun-dried tomatoes
chopped fresh oregano
Salmon and Spinach Fettuccine
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
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