Salmon, Mushroom, and Asparagus Fettuccine |
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 cup sliced white mushrooms
- 1½ cups chopped asparagus
- ½ cup sun-dried tomatoes
- 2 4-inch boneless, skinless salmon fillets
- 1 lb fettuccine pasta
- 1 jar Ragu Homestyle Thick and Hearty Traditional pasta sauce
- Salt and pepper to taste
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the mushrooms, garlic and asparagus to the skillet and cook for 10 minutes, until tender. Stir occasionally.
- In a separate skillet, heat 2 tbsp olive oil over medium heat and cook the salmon fillets until they easily flake with a fork. Add salt and pepper to taste, chop into bite-sized pieces and set aside.
- Bring a pot of water to boil and cook the fettuccine according to package directions. Drain and set aside.
- Toss the pasta together with the vegetables, sun-dried tomatoes, salmon and sauce.
- Serve immediately while hot.
Makes 4 servings
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/salmon-mushroom-asparagus-fettuccine/
3.4.3174