SALMON FETTUCCINI

Salmon Fettuccini image

This is a real good way to use leftover salmon. The creamy sauce compliments the salmon beautifully.

Provided by MizzNezz

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

8 ounces fettuccine pasta
1 1/2 cups sliced mushrooms
1 cup sliced zucchini
2 tablespoons chopped onions
2 tablespoons butter
1 tablespoon flour
1 cup light cream
1 cup cooked salmon or 1 cup canned salmon
1/2 cup frozen peas, thawed
3/4 cup diced fresh tomato
1 tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano

Steps:

Cook fettuccini according to package directions.
In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender.
Stir in flour.
Add cream; bring to a boil.
Cook and stir 1 minute.
Add salmon, peas, tomato, parsley, and seasonings.
Cook and stir for 3 minutes.
Drain fettuccini; top with salmon mixture.

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