It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fettuccine with Smoked Salmon
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- #19632
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups heavy cream
1 pound fresh fettuccine pasta in 1/4-inch wide strips or substitute dried fettuccine
salt
1/2 pound smoked salmon (best quality)
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
directions
In a large heavy skillet, bring the cream to the boil.
Cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. Cook the fettuccine in the boiling, salted water until done, but still firm to the bite. Drain well.
While the pasta is cooking, stir the salmon and cheese into the cream. Cook over high heat for 2 to 3 minutes. Add the drained fettuccine to the skillet. Toss gently. Serve with a grinding of fresh pepper over the top.
added by
tonkcats
nutrition data
921 calories, 50 grams fat, 88 grams carbohydrates, 29 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more pasta with salmon recipes
reviews & comments
November 12, 2012
This recipe is super yummy.