Ingredients

  • 14 ounces dried fettuccine
  • 2 teaspoons vegetable oil
  • 4 green onions (thinly sliced)
  • 1 clove garlic (crushed)
  • 8 ounces cherry tomatoes (halved)
  • 4 ounces baby spinach leaves
  • 1/2 cup basil leaves (shredded)
  • 1 1/4 cups heavy cream
  • 15 ounces pink salmon (drained, bones and skin discarded, flaked)

Directions

  1. Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan.
  2. Meanwhile, heat the oil in a large deep skillet on medium-high heat. Add the onion and garlic, and cook for 2 mins, or until soft.
  3. Add the tomato, and cook, stirring, for 2 mins, or until tender. Add spinach and basil and stir until wilted. Add the cream and cook for 2 mins to heat through.
  4. Pour the cream sauce over the pasta and toss to combine. Stir in the salmon. Serve immediately.
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NutritionView more

840Calories
Sodium5%DV115mg
Fat63%DV41g
Protein73%DV37g
Carbs27%DV81g
Fiber16%DV4g

PER SERVING *

Calories840Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat22g110%
Trans Fat0g
Cholesterol180mg60%
Sodium115mg5%
Potassium830mg24%
Protein37g73%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate81g27%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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