Salmon and Spinach Fettuccine

This dish is packed with omega-3 fatty acids from the salmon and healthy nutrients from the spinach.

Serves 2

• 8 ounces dry fettuccine
• ¼ cup butter
• 1 cup fat-free milk
• 1 tablespoon flour or flour substitute
• 1 cup freshly grated Parmesan cheese
• ½ pound smoked salmon, chopped
• 1 cup chopped fresh spinach
• 2 tablespoons capers
• ¼ cup chopped sun-dried tomatoes
• ½ cup chopped fresh oregano

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 11–13 minutes.
2. In a medium saucepan over medium heat, melt butter and stir in milk.
3. Mix in flour to thicken. Gradually stir in Parmesan until melted.
4. Crumble salmon into sauce. Stir in spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, and serve over fettuccine.

PER SERVING

Calories: 1,048 | Fat: 45g | Protein: 61g | Sodium: 1,815mg | Fiber: 5g | Carbohydrates: 99g | Sugar: 12g