Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is originally from BHG, but I adapted a ton to make it even more flavorful. Be warned: this is a very salmon-y, very piquant dish. Yum!

Ingredients Nutrition

  • 226.79 g package fettuccine (lemon pepper flavored)
  • 29.58 ml olive oil
  • 170.09 g Baby Spinach
  • 340.19 g roasted sweet red peppers (from a bottle, sliced)
  • 453.59 g smoked salmon (sliced, we use lemon pepper flavor)
  • 59.14-118.29 ml vinaigrette dressing (balsamic flavor)
  • 59.14 ml chicken broth
  • garlic pepper seasoning
  • garlic salt
  • parmesan cheese (optional, grated)

Directions

  1. Prepare pasta according to package directions. Drain pasta.
  2. Meanwhile, heat an extra-large skillet over medium heat (or wait until pasta pot is empty and use that).
  3. Add peppers and spinach, and stir and cook for 2-3 minutes, until spinach is wilted.
  4. Add salmon. Add dressing; toss to coat.
  5. Add chicken broth until sauce is moistened (you will probably end up adding about 1/4 cup). Season to taste. Add pasta to pot and stir.
  6. Divide spinach-pasta mixture among four bowls. Top with grated Parmesan if desired.