Salmon And Spinach Fettuccine

“I was inspired by a recipe served at a local Italian restaurant. I
tried it out and I think I have it. Salmon and creamy Alfredo sauce
complement each other nicely. The spinach gives a nice color.”
Serving: 4 | Prep: 15m | Ready in: 40m
• 8 oz. dry fettuccine pasta
• 1/4 cup butter
• 1 cup milk
• 1 tbsp. all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 1/2 lb. smoked salmon, chopped
• 1 cup chopped fresh spinach
• 2 tbsps. capers
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup chopped fresh oregano
• Bring to boil lightly salted water in a large pot and then add fettuccine. Let
to cook for about 11 to 13 minutes or until al dente. Drain off water.
• Over medium heat, melt the butter in a medium saucepan and then mix with
milk. Add in the flour and stir to thicken. Gradually mix in Parmesan cheese
until melted.
• Crumble the salmon into butter mixture. Mix in oregano, spinach, sun-dried
tomatoes, and capers. Cook while stirring for approximately 3 minutes until
the contents are heated through. Serve on top of cooked pasta.
Nutrition Information
• Calories: 512 calories;
• Total Carbohydrate: 49.4 g
• Cholesterol: 66 mg
• Total Fat: 22.6 g
• Protein: 28.9 g
• Sodium: 1065 mg