Salmon Pasta Primavera


  • 8 oz. uncooked spinach fettuccine broken in half
  • 1 1/2 cups fresh or frozen broccoli florets
  • 1/4 cup chopped red onion
  • Ad
  • 2 Tbsp. chopped green pepper
  • 2 garlic cloves, minced
  • 4 Tbsp. butter or margarine, divided
  • 1 envelope Alfredo sauce mix
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • salt and pepper to taste
  • 1 cup cubed cooked salmon
  • crumbled cooked bacon, opt.


Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion, green pepper, and garlic in 2 tablespoons butter until vegetables are tender. In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon, if desired.

By Robin from Washington, IA


July 16, 20070 found this helpful

This sounds fabulous, Robin...we love salmon & I always have canned salmon on hand. I will definitely give it a try. I also love skillet meals!

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