Spinach Fettuccine with Salmon in a Creamy Sauce
- Total Time
Low-fat yogurt is the secret to keeping this pasta sauce rich and creamy, but healthier without all that fat.
low fat plain yogurt1 ½ cup(s)
all-purpose flour1 Tbsp
dried dill weed1 tsp, or 1 tbsp fresh dill
fresh lemon juice1 Tbsp
store-bought horseradish2 tsp
table salt½ tsp
black pepper¼ tsp
cucumber(s)1 large, unpeeled, chopped
canned salmon6 oz, skinless and boneless, drained and flaked
uncooked fettucine8 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.