Ingredients

• 8 ounces dry fettuccine pasta
• 0.25 cups butter
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 0.5 pounds smoked salmon , chopped
• 1 cup chopped fresh spinach
• 2 tablespoons capers
• 0.25 cups chopped sun-dried tomatoes
• 0.5 cups chopped fresh oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition per serving