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).
Course Main Course
Cuisine American, Italian
Keyword canned salmon pasta, pesto salmon pasta
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 442kcal
Author Snacking in Sneakers
Ingredients
8ouncesdry fettuccine(half of a 16-ounce box)
1tbspbutter
3cupsbaby spinach, packed
1/4cupwhite wine(or chicken broth)
1/3cuppesto
1/4cupplain nonfat greek yogurt
1/2cupshredded Parmesan
25-ouncecans 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%