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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My dad and I made this last night and though we had to substitute a little bit, it came out superb! We substituted the light cream for milk and we ended up using a teaspoon more of the flour to thicken the sauce. Ingredients:
8 ounces fettuccine pasta |
2 tablespoons butter |
1 1/2 cups sliced mushrooms |
1 cup sliced zucchini |
2 tablespoons chopped onions |
1 crushed garlic clove |
1 tablespoon flour |
1 cup light cream (we used reduced fat milk, lol) |
1 (7 ounce) can salmon or 7 ounces salmon fillets |
1/2 cup frozen peas |
3/4 cup of diced fresh tomato |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook fettuccini according to package.
2. Using a skillet, melt the butter over medium heat and saute the mushrooms, zucchini, garlic and onions until they are tender.
3. Next, stir in the flour.
4. Add cream and bring to a boil. Cook, stirring, for about 1 minute.
5. Add the salmon, peas, tomato, salt and pepper. Continue to cook and stir it for approximately 3 minute.
6. Drain the fettucini and top with the salmon mixture.
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