Creamy salmon and spinach fettuccine
plain lowfat yogurt
dried dill weed
1 tsp, or 1 tbsp fresh dill
fresh lemon juice
1 large, unpeeled, chopped
6 oz, skinless and boneless, drained and flaked
8 oz, spinach-flavored, cooked and kept hot
- In a large saucepan, mix yogurt and flour together. Stir in dill weed, lemon juice, horseradish, salt and pepper.
- 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.
- Serve over fettuccine. Yields about 1 cup pasta and 1/2 cup sauce per serving.