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"The robust flavors of smoked salmon, sun-dried tomatoes, capers and spinach blend together perfectly with a Parmesan cheese sauce in this creamy pasta dish." — Pam Anderson
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1 (16 ounce) package fettuccine pasta
1 (10 ounce) bag baby spinach
1 cup milk
1 cup vegetable broth
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups Parmesan cheese, divided
1/2 cup chopped sun-dried tomatoes, packed in oil
4 tablespoons capers
2 teaspoons dried oregano
8 ounces flaked or chopped smoked salmon
salt and ground black pepper to taste
I've made this twice now and think it is excellent. I decreased the capers by half the second time and found that to work better for us. We also increased the smoked salmon a little and used salmon my dad personally smoked and sent to us (yummy!). The only other difference was chicken stock versus veggie stock. It worked well for us. We'll be making this again.
I didn't really care for this recipe. It tasted too salty between the smoked salmon and dried tomatoes.
3 Ratings
This recipe was very easy to make. I really liked it! YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Fettuccine with Spinach
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 522 Calories from Fat: 141
