Inspired by my favorite local Italian restaurant’s secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Ingredients
- 8 ounces dry fettuccine pasta
- ¼ cup butter
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 cup freshly grated Parmesan cheese
- ½ pound smoked salmon, chopped
- 1 cup chopped fresh spinach
- 2 tablespoons capers
- ¼ cup chopped sun-dried tomatoes
- ½ cup chopped fresh oregano
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
Step 2
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Step 3
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 512 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat12g | 62% |
Cholesterol66mg | 22% |
Sodium1065mg | 46% |
Total Carbohydrate49g | 18% |
Dietary Fiber3g | 10% |
Total Sugars6g | |
Protein29g | |
Vitamin C9mg | 46% |
Calcium364mg | 28% |
Iron3mg | 17% |
Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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