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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully. Ingredients:
8 ounces fettuccine pasta |
1 1/2 cups sliced mushrooms |
1 cup sliced zucchini |
2 tablespoons chopped onions |
2 tablespoons butter |
1 tablespoon flour |
1 cup light cream |
1 cup cooked salmon or 1 cup canned salmon |
1/2 cup frozen peas, thawed |
3/4 cup diced fresh tomato |
1 tablespoon parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon basil |
1/4 teaspoon oregano |
Directions:
1. Cook fettuccini according to package directions.
2. In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
3. Stir in flour.
4. Add cream; bring to a boil.
5. Cook and stir 1 minute.
6. Add salmon, peas, tomato, parsley, and seasonings.
7. Cook and stir for 3 minutes.
8. Drain fettuccini; top with salmon mixture.
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