GREEN FETTUCCINE RECIPES

SALMON WITH GREEN FETTUCCINE RECIPE | ALLRECIPES

Salmon With Green Fettuccine Recipe | Allrecipes image

The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings.

Provided by CHRISTYJ

Categories World Cuisine European Italian

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 to 6 servings

Number Of Ingredients 12

Ingredients

12 ounces spinach fettuccine pasta
1 (14.75 ounce) can canned salmon, drained, liquid reserved
1?½ cups milk
¼ cup finely diced onion
1?½ cups fresh sliced mushrooms
3 tablespoons butter
¼ cup all-purpose flour
¼ cup dry white wine
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon dried dill weed
salt and pepper to taste

Steps:

Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.

Nutrition Facts : Calories 816.9 calories, CarbohydrateContent 77.1 g, CholesterolContent 135.8 mg, FatContent 31.3 g, FiberContent 4.1 g, ProteinContent 52.5 g, SaturatedFatContent 12.6 g, SodiumContent 562.1 mg, SugarContent 8.8 g

FETTUCCINE WITH GREEN VEGETABLES RECIPE: HOW TO MAKE IT

Fettuccine with Green Vegetables Recipe: How to Make It image

Says Susan McCartney of Onalaska, Wisconsin: “I like to serve this rich side with many different entrees. It’s special even with burgers, and I always get requests for the recipe!” TASTY TIP Not sure what to do with extra asparagus? Use it as a light quiche filler, grill for a quick and simple side dish or tuck into an omelet for an elegant touch.

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 ounces uncooked fettuccine
1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium zucchini, chopped
1 tablespoon canola oil
1 green onion, thinly sliced
1 garlic clove, minced
1/4 cup frozen peas, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Romano cheese
2 tablespoons minced fresh parsley
4 teaspoons minced chives
Additional shredded Romano cheese, optional

Steps:

Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender. , Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

Nutrition Facts : Calories 176 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 23g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch

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