Recipe and photo from Country Living​

Ingredients:

• Kosher salt and freshly ground black pepper
• 1 (10-ounce) package frozen boil-in-bag cream of spinach
• 12 oz. fettuccini
• 1/3 c. heavy cream
• 1 (4-ounce) can salmon, broken into chunks
• 2 tbsp. capers, drained
• 1 tsp. lemon zest
• 1/3 c. chopped fresh flat-leaf parsley, plus more for garnish
• 2 tbsp. sun-dried tomatoes, chopped

Directions:

• Step 1Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water.

• Step 2Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta.

• Step 3Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.

 

[Babybird]

• Kosher salt and freshly ground black pepper

• 1

(10-ounce) package frozen boil-in-bag cream of spinach

• 12 oz.

fettuccini

• 1/3 c.

heavy cream

• 1

(4-ounce) can salmon, broken into chunks

• 2 tbsp.

capers, drained

• 1 tsp.

lemon zest

• 1/3 c.

chopped fresh flat-leaf parsley, plus more for garnish

• 2 tbsp.

sun-dried tomatoes, chopped

Directions

• Step 1Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water.

• Step 2Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta.

• Step 3Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.View attachment 35022

Easy quick and tasty

 

[Annie]

I wonder, are bags of creamed spinach even available in Australia? I’ve never seen them in a supermarket.

 

[Littleboy8]

I wonder, are bags of creamed spinach even available in Australia? I’ve never seen them in a supermarket.

Yep you can buy them in Woolworths and other supermarkets

 

[Babybird]

View attachment 35022
Recipe and photo from Country Living​

Ingredients:

• Kosher salt and freshly ground black pepper
• 1 (10-ounce) package frozen boil-in-bag cream of spinach
• 12 oz. fettuccini
• 1/3 c. heavy cream
• 1 (4-ounce) can salmon, broken into chunks
• 2 tbsp. capers, drained
• 1 tsp. lemon zest
• 1/3 c. chopped fresh flat-leaf parsley, plus more for garnish
• 2 tbsp. sun-dried tomatoes, chopped

Directions:

• Step 1Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water.

• Step 2Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta.

• Step 3Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.

Hi everyone I tried with this recipe just adding 1 minced clove of garlic, oh so good

 

[Catherines]

Looks like it would be a very tasty meal, Babybird.

But please, all of you who put up such delicious recipes on this site, many of which I have copied and many I have still have to try, can you please include the number of people it will serve? I’m not very good at judging the number of people recipes will feed by just looking at ingredients.

 

[Babybird]

Looks like it would be a very tasty meal, Babybird.

But please, all of you who put up such delicious recipes on this site, many of which I have copied and many I have still have to try, can you please include the number of people it will serve? I’m not very good at judging the number of people recipes will feed by just looking at ingredients.

It serves 4 to 6 people