Salmon and Spinach Fettuccine
Description
Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine.
Ingredients
•
8 ounces dry fettuccine pasta
•
1/4 cup butter
•
1 cup milk
•
1 tablespoon all-purpose flour
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1 cup freshly grated Parmesan cheese
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1/2 pound smoked salmon, chopped
•
1 cup chopped fresh spinach
•
2 tablespoons capers
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1/4 cup chopped sun-dried tomatoes
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1/2 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.