Salmon and Creamed Spinach Fettuccini

Yields: 4 - 6 serving(s)

Prep Time: 25 mins

Total Time: 25 mins

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. Step 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. Step 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. 
3. Step 3-Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.

Recipe provided by Country Living