Ingredients
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8 ounces dry fettuccine pasta
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¼ cup butter
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1 cup milk
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1 tablespoon all-purpose flour
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1 cup freshly grated Parmesan cheese
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½ pound smoked salmon, chopped
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1 cup chopped fresh spinach
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2 tablespoons capers
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¼ cup chopped sun-dried tomatoes
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½ cup chopped fresh oregano
Directions
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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.
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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.
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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)
512 | Calories |
23g | Fat |
49g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 512 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 12g | 62% |
Cholesterol 66mg | 22% |
Sodium 1065mg | 46% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 29g | 58% |
Vitamin C 9mg | 10% |
Calcium 364mg | 28% |
Iron 3mg | 17% |
Potassium 525mg | 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.