Creamy salmon and spinach fettuccine
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. In less than 30 minutes this decadent pasta dish is on the dinner table so don't be rushed while cooking the yogurt and flour mixture. Allowing the flour to thicken that mixture will make the perfect sauce consistency. This recipe uses canned salmon to shortcut roasting your own filled and shredding it into the pasta. If you do have a leftover piece of salmon this dish has your name all over it. The cool cucumbers and bright dill flavor will have you add this to your regular menu rotation.
Ingredients
Plain low fat 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
1 large, unpeeled, chopped
Canned salmon
6 oz, drained, skinless and boneless, drained and flaked
Uncooked fettuccine
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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