Salmon and Spinach Pasta Marinara
A quick, easy and nutritious meal that's ready-to-eat in under 20 minutes.
8 ounces fettuccine
3 cups prepared marinara sauce
1 (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.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.