Pasta: Salmon and Spinach Fettuccine
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
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.
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