Salmon and Spinach Fettuccine
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Description
Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Ingredients
- 8 ounces dry fettuccine pasta
- ¼ cup butter
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 cup freshly grated Parmesan cheese
- ½ pound smoked salmon, chopped
- 1 cup chopped fresh spinach
- 2 tablespoons capers
- ¼ cup chopped sun-dried tomatoes
- ½ cup chopped fresh oregano
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.
Nutrition Facts
serving: 4 servings
calories: 511.9 kcal
carbohydrates: 49.4 g
protein: 28.9 g
saturated fat: 12.3 g
cholesterol: 66 mg
sodium: 1064.8 mg
fiber: 2.7 g
sugar: 6.2 g
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