Mediterranean Salmon and Pasta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is originally from BHG, but I adapted a ton to make it even more flavorful. Be warned: this is a very salmon-y, very piquant dish. Yum! Ingredients:
1 (8 ounce) package fettuccine (lemon pepper flavored) |
2 tablespoons olive oil |
6 ounces baby spinach |
12 ounces roasted sweet red peppers (from a bottle, sliced) |
1 lb smoked salmon (sliced, we use lemon pepper flavor) |
1/4-1/2 cup vinaigrette dressing (balsamic flavor) |
1/4 cup chicken broth |
garlic pepper seasoning |
garlic salt |
parmesan cheese (optional, grated) |
Directions:
1. Prepare pasta according to package directions. Drain pasta.
2. Meanwhile, heat an extra-large skillet over medium heat (or wait until pasta pot is empty and use that).
3. Add peppers and spinach, and stir and cook for 2-3 minutes, until spinach is wilted.
4. Add salmon. Add dressing; toss to coat.
5. Add chicken broth until sauce is moistened (you will probably end up adding about 1/4 cup). Season to taste. Add pasta to pot and stir.
6. Divide spinach-pasta mixture among four bowls. Top with grated Parmesan if desired.
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