Spinach Fettuccine with Salmon in a Creamy Sauce
9
Points®
Total time: 26 min • Prep: 20 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Low-fat yogurt is the secret to keeping this pasta sauce rich and creamy, but healthier without all that fat.
Ingredients
Plain lowfat yogurt
1½ cup(s)
All-purpose flour
1 tbsp(s)
Dried dill weed
1 tsp(s), or 1 tbsp fresh dill
Fresh lemon juice
1 tbsp(s)
Store-bought horseradish
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Cucumber
1 large, unpeeled, chopped
Canned salmon
6 oz, skinless and boneless, drained and flaked
Uncooked fettucine
8 oz, spinach-flavoured, cooked and kept hot
Instructions
1
In a large saucepan, mix yogurt and flour together. Stir in dill weed, lemon juice, horseradish, salt and pepper.
2
Cook over low heat, stirring constantly, until hot (don't boil), about 2 to 3 minutes. Stir in cucumber and salmon, cook until hot, about 2 minutes more.
3
Serve over fettuccine. Yields about 1 cup pasta and 1/2 cup sauce per serving.
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