Salmon Fettuccine

Name: Salmon Fettuccine
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 8 ounces uncooked fettuccine; 1-1/2 cups sliced fresh mushrooms; 1 small zucchini, sliced; 2 tablespoons chopped onion; 2 tablespoons butter; 1 tablespoon all-purpose flour; 3/4 cup milk; 3/4 cup canned or fully cooked salmon chunks; 1/2 cup frozen peas, thawed; 1/2 cup diced fresh tomato; 1 tablespoon minced parsley; 1/4 teaspoon salt; 1/8 to 1/4 teaspoon pepper; 1/8 teaspoon dried basil; 1/8 teaspoon dried oregano

My husband, Chet, and I both love sport fishing—in fact, we even went fishing on our honeymoon! This tasty recipe is a favorite when we have leftover cooked salmon to use up. It's also great with canned salmon.—Lisa Royston, Wasilla, Alaska

Ingredients

8 ounces uncooked fettuccine
1-1/2 cups sliced fresh mushrooms
1 small zucchini, sliced
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup milk
3/4 cup canned or fully cooked salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 tablespoon minced parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Directions

Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.

Nutrition Facts

1 cup: 344 calories, 10g fat (5g saturated fat), 27mg cholesterol, 509mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 17g protein.

Originally published as Salmon Fettuccine in Taste of Home August/September 2001

Reviews

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jennischaaf

Aug 18, 2015

I changed this a lot, left out the zucchini, tomato and mushroom because my kids don't like them. I changed the pasta to a different shape. We all loved it.