Salmon with Green Fettuccine
A healthy pasta recipe with meaty red flesh salmon and spinach fettuccine pasta blended with white wine, Italian herbs and sizzling spices! This recipe yields 5- 6 servings.
Salmon with Green Fettuccine
Ingredients
- 1 (14.75 ounce) can canned salmon, drained, liquid reserved
- 12 ounces spinach fettuccine pasta
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried dill weed
- 1 1/2 cups fresh sliced mushrooms
- 2 tablespoons chopped fresh parsley
- 1/4 cup finely diced onion
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 3 tablespoons butter
- salt and pepper to taste
Directions
- First, cook pasta in boiling, salted water until al dente. Drain.
- And then, drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
- Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. And then add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
- Next, 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.
- Lastly, season with salt and pepper to taste, and heat though. Serve over hot pasta.
- Salmon with Green fettuccine is ready to serve!
ENJOY!
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