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Spinach Fettuccine with Creamy Salmon
oz uncooked spinach fettuccine
cup plain fat-free yogurt
tablespoon Gold Medal™ all-purpose flour
tablespoon chopped fresh or 1 teaspoon dried dill weed
teaspoon prepared horseradish
medium unpeeled cucumber, seeded, chopped (1 cup)
can (6 oz) skinless boneless pink salmon, drained, flaked
Cook and drain fettuccine as directed on package.
Meanwhile, in 2-quart saucepan, mix yogurt and flour. Stir in dill weed and horseradish. Heat over low heat, stirring constantly, until hot (do not boil). Stir in cucumber and salmon. Serve over fettuccine.
You can use regular fettuccine instead of the spinach-flavored if you like.
No nutrition information available for this recipe.
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