Salmon Fettuccini for Spring

8 ounces dry fettuccini pasta
1 tablespoon olive oil
2 cloves fresh garlic, minced
1/2 cup sliced red onion
3 cups halved cherry tomatoes
7 oz canned salmon, no added salt (with bones is preferable)
2 cups fresh spinach
1/4 cup grated Parmesan cheese
1/4 cup skim milk 1 teaspoon oregano

Cook fettuccini according to package directions; drain in colander and reserve. Meanwhile, make the sauce. Heat a large non-stick skillet over medium high heat and add the olive oil. Sauté the garlic until golden brown, about 1 minute. Add the tomatoes and sauté briefly. Add the rest of the ingredients and cook until heated through. Toss with the cooked pasta and serve hot.

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