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
- Cook fettuccine according
to package directions. Drain, rinse and keep warm.
- In separate saucepan,
heat sauce, spinach, olives or mushrooms and salmon, stirring
occasionally.
- 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.
