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Spinach Fettuccine with Creamy Salmon

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Betty Crocker Kitchens
Updated Sep 26, 2016
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Dress up canned salmon with fettuccine and a few more ingredients, and dinner is done in 25 minutes.

Spinach Fettuccine with Creamy Salmon

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 8 oz uncooked spinach fettuccine
  • 1 cup plain fat-free yogurt
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
  • 1 teaspoon prepared horseradish
  • 1 medium unpeeled cucumber, seeded, chopped (1 cup)
  • 1 can (6 oz) skinless boneless pink salmon, drained, flaked
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cook and drain fettuccine as directed on package.
  • Step 
    2
    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.

Nutrition

290 Calories
4 1/2g Total Fat
19g Protein
44g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
45
Total Fat
4 1/2g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
330mg
14%
Potassium
380mg
11%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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