Salmon and Creamed Spinach Fettuccini

Salmon and Creamed Spinach Fettuccini

from countryliving.com
25 min

A bag of spinach and a can of salmon are all that stands between you and a healthy, easy weeknight dinner.

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 (10-ounce) package frozen boil-in-bag cream of spinach
  • 12 oz. fettuccini
  • 1/3 c. heavy cream
  • 1 (4-ounce) can salmon, broken into chunks
  • 2 tbsp. capers, drained
  • 1 tsp. lemon zest
  • 1/3 c. chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tbsp. sun-dried tomatoes, chopped

Directions

  1. 1

    Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water. 

  2. 2

    Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta.