Quick & Easy Lemon Salmon Pasta with Spinach - 20 Minute Recipe

Lemon Salmon and Spinach Pasta

Cook Time 4 to 7 minutes
Prep Time 15 minutes

YIELD Makes 4 servings

INGREDIENTS

3/4 pound salmon fillet 8 ounces uncooked fettuccine 4 teaspoons butter 1 teaspoon finely grated lemon peel 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 2 tablespoons lemon juice 3 cups baby spinach leaves 1/2 cup shredded carrot

PREPARATION:

1. Pat salmon dry with paper towels. Remove skin from salmon; discard. Cut fish into 1/2-inch pieces.
2. Cook fettuccine according to package directions, omitting salt. Drain and return to hot saucepan.
3. Meanwhile, melt butter in large skillet over medium-high heat. Add salmon, lemon peel, red pepper flakes and garlic; cook 4 to 7 minutes or until salmon flakes when tested with fork. Gently stir in lemon juice.
4. Add salmon mixture, spinach and carrot to hot cooked fettuccine; gently toss to combine. Serve immediately.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups Fiber 4 g Carbohydrate 45 g Cholesterol 53 mg Saturated Fat 5 g Total Fat 14 g Calories from Fat 31 % Calories 410 Protein 25 g Sodium 107 mg DIETARY EXCHANGE: Fat 2 Meat 2 Starch 3