Ingredients
4
4 servings
- •8 ounces dry fettuccine pasta
- •0.25 cup butter
- •1 cup milk
- •1 tablespoon all-purpose flour
- •1 cup freshly grated Parmesan cheese
- •0.5 pound smoked salmon, chopped
- •1 cup chopped fresh spinach
- •2 tablespoons capers
- •0.25 cup chopped sun-dried tomatoes
- •0.5 cup chopped fresh oregano
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 512
- Carbohydrate: 49g
- Fat: 23g
- Fiber: 3g
- Protein: 29g
- Sugar: 6g
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