Recipe: Lemon Salmon and Spinach Pasta (using fettuccine)

LEMON SALMON AND SPINACH PASTA

3/4 pound salmon fillet
8 ounces uncooked fettuccine
1 teaspoon finely grated lemon peel
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
4 teaspoons butter
2 tablespoons lemon juice
3 cups washed fresh baby spinach leaves
1/2 cup shredded carrot

Rinse salmon; pat dry with paper towels. Remove skin from salmon; discard. Cut fish into 1/2-inch pieces.

Cook fettuccine according to package directions, omitting salt and fat. Drain. Return to hot pan; set aside.

Meanwhile, cook and stir salmon, lemon peel, red pepper, and garlic in hot butter in large skillet over medium-high heat for 4 to 7 minutes or until salmon flakes easily when tested with fork. Gently stir in lemon juice.

Add salmon mixture, spinach leaves and carrot to hot cooked linguine. Gently toss to combine. Serve immediately.

Makes 4 servings (1 1/2 cups each)
Source: Recipe Booklet - Best Recipes, Easy Home Cooking, 30-Minute Meals, August/September 2004