Spinach Fettuccine with Salmon in a Creamy Sauce

9
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

dried dill weed

1 tsp, or 1 tbsp fresh dill

fresh lemon juice

1 Tbsp

store-bought horseradish

2 tsp

table salt

½ tsp

black pepper

¼ tsp

cucumber(s)

1 large, unpeeled, chopped

canned salmon

6 oz, skinless and boneless, drained and flaked

uncooked fettucine

8 oz, spinach-flavored, 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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