Pesto Salmon Pasta
This pesto salmon pasta is packed with flavor, yet super easy to make! And it's a delicious way to use canned salmon (or fresh).
Servings 4 servings
Calories 442kcal
Ingredients
- 8 ounces dry fettuccine (half of a 16-ounce box)
- 1 tbsp butter
- 3 cups baby spinach, packed
- 1/4 cup white wine (or chicken broth)
- 1/3 cup pesto
- 1/4 cup plain nonfat greek yogurt
- 1/2 cup shredded Parmesan
- 2 5-ounce cans salmon, drained
Instructions
- Bring a large pot of water to a boil. Add the fettuccine, cooking pasta according to package directions (usually around 9 to 11 minutes). When done cooking, pour into a colander to drain the water, and set aside for now.
- In the same pot over medium heat, add the butter, spinach, and wine. Cook for 2 to 3 minutes until the spinach is wilted.
- Turn the heat to medium-low. Stir in the pesto and yogurt and cook for one minute. Add the pasta back to the pot, along with the parmesan and salmon. Cook for another minute or so, tossing everything together, until all ingredients are coated in the sauce and everything is warm. Serve immediately.
Notes
Notes: I used store-bought pesto for this, which combined with the parmesan, was enough salt for me. However, you can season with salt and pepper as desired to taste.
Nutrition analysis (approximate per serving): 442 calories, 16.5 g fat, 6 g saturated fat, 630 mg sodium, 45.5 g carbohydrate, 2.5 g fiber, 3 g sugar, 26.5 g protein, Vitamin A: 55%, Vitamin C: 13%, Calcium: 26%, Iron: 20%, Vitamin D: 50%, Potassium: 12%
Nutrition
Calories: 442kcal