Photo of Spinach Fettuccine with Salmon in a Creamy Sauce by WW

Spinach Fettuccine with Salmon in a Creamy Sauce

9 - 10
PersonalPoints™ per serving
Total Time
26 min
20 min
6 min
Low-fat yogurt is the secret to keeping this pasta sauce rich and creamy, but healthier without all that fat.


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


1 large, unpeeled, chopped

Canned salmon

6 oz, skinless and boneless, drained and flaked

Uncooked fettucine

8 oz, spinach-flavoured, cooked and kept hot


  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.