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SPINACH FETTUCCINE WITH SALMON AND GREEN BEANS
Boil water in large saucepan. Add beans, if using fresh. Cook about 4 minutes or until tender crisp. Remove with slotted spoon. Set aside. Cook pasta in boiling water per package directions and drain.
While pasta cooks, heat 1/2 Tbsp. oil in large skillet over medium heat. Remove skin from salmon if desired. Season salmon with salt, pepper and paprika. Sear salmon strips for about 3-5 minutes. Carefully turn over and cook for an additional 1 minute. Remove salmon from pan and set aside.
Heat remaining oil in large skillet over medium heat. Add garlic and red pepper flakes, if using. Sauté 1 to 2 minutes not letting garlic brown. Add green beans and sauté an additional 2 minutes.
Add cooked pasta, salmon, chives, parsley, and lemon juice to skillet.
Toss thoroughly, but gently, to combine. Serve hot.
Makes 4 servings.
Per serving: 390 calories, 12 g total fat (2 g saturated fat), 44 g carbohydrate,
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The American Institute for Cancer Research www.aicr.org
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