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Salmon and Spinach Pasta Marinara

8 ounces fettucine
3 cups prepared marinara sauce
1 package (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup sliced ripe olives or canned sliced mushrooms, drained
1 (14.75-ounce) can salmon, drained and chunked
2 tablespoons freshly grated Romano cheese

1. Cook fettuccine according to package directions. Drain, rinse and keep warm.
2. In separate saucepan, heat sauce, spinach, olives or mushrooms and salmon, stirring occasionally.
3. To serve, portion 1/4 of the fettuccine onto each of 4 plates. Top with sauce and a sprinkling of cheese.

Makes 4 servings.

*Spinach pasta may be used, omitting frozen spinach in recipe and reducing sauce to 2 cups.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.

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