Salmon Fettuccini
Instructions:
- 8 ounces fettuccini pasta
- 2 tablespoons butter
- 1 1/2 cups sliced mushrooms
- 1 cup sliced zucchini
- 2 tablespoons chopped onion
- 1 garlic clove, crushed
- 1 tablespoon flour
- 1 cup light cream
- 1 7-ounce can Kirkland Signature salmon, drained
- 1/2 cup frozen peas, thawed
- 3/4 cup diced fresh tomato
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried basil
- Cook fettuccini according to package directions.
- In a large skillet, melt butter over medium heat and sauté mushrooms, zucchini, onions and garlic until crisp-tender.
- Stir in flour.
- Add cream and bring to a boil. Cook, stirring, for 1 minute.
- Add salmon, peas, tomato, parsley, salt, pepper and basil. Cook, stirring, for 3 minutes.
- Drain fettuccini; top with salmon mixture. Makes 4 servings.