Spinach Fettucini with a Creamy Salmon Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 ounces spinach fettuccine pasta1 (14.75 ounce) can canned salmon, drained, liquid reserved1 1/2 cups milk1/4 cup finely diced onion1 1/2 cups fresh sliced mushrooms3 tablespoons butter1/4 cup all-purpose flour1/4 cup dry white wine1/4 cup grated Parmesan cheese2 tablespoons chopped fresh parsley1/4 teaspoon dried dill weedsalt and pepper to taste
1.Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
2.Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
3.Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.
Serving Size: 6 smaller portions or 3 larger portions
Number of Servings: 6
Recipe submitted by SparkPeople user BEE_FIT.
2.Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
3.Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.
Serving Size: 6 smaller portions or 3 larger portions
Number of Servings: 6
Recipe submitted by SparkPeople user BEE_FIT.
Nutritional Info Amount Per Serving
- Calories: 286.3
- Total Fat: 9.6 g
- Cholesterol: 73.7 mg
- Sodium: 179.5 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.9 g
- Protein: 23.1 g
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