salmon with green fettuccine

Ingredients

• Servings: 3
• 12 ounces spinach fettuccine pasta
• 1 (14.75 ounce) can canned salmon, drained, liquid reserved
• 1 1/2 cups milk
• 1/4 cup finely diced onion
• 1 1/2 cups fresh sliced mushrooms
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 cup dry white
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried dill weed
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cook pasta in boiling, salted water until al dente. drain. drain the can of salmon over a 2 cup measure. add enough milk to make 1 3/4 cups.
• meanwhile, prepare sauce. in a large saute pan, melt butter over medium heat. add onion and mushrooms; saute until onion is tender. reduce heat to low, and stir in flour. remove from heat.
• stir into cooked vegetables, the milk mixture and . return pan to heat, and bring to a boil, stirring frequently. reduce heat, and simmer for 2 minutes. break salmon into chunks; stir into the sauce. stir in parmesan cheese, parsley, and dill. season with salt and pepper to taste, and heat though. serve over hot pasta.