Salmon and Creamed Spinach Fettucine
Whip up a deliciously satisfying lunch with this fettucine recipe!
Prep time: 25 mins
Total time: 25 mins
Servings: 4-6
– Kosher salt and freshly ground black pepper
– 1 (10 oz.) package frozen boil-in-bag cream of spinach
– 12 oz. fettuccini
– 1/3 cup heavy cream
– 1 (4 oz.) can salmon, broken into chunks
– 2 tbsp. capers, drained
– 1 tsp. lemon zest
– 1/3 cup chopped fresh flat-leaf parsley, plus more for garnish
– 2 tbsp. sun-dried tomatoes, chopped
Directions
Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water.
Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta.
Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.
