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Salmon and Spinach Pasta Marinara

Just home from work and feeling too harried to cook?

Want more than a sandwich and something healthier than starch- and omega-6 fat-laden takeout?

This simple recipe will put a tasty, nutritious meal on the table, fast. Try using spinach or tomato fettucine for more flavor and flair.

Salmon and Spinach Pasta Marinara

Cook time only 25 minutes
Serves 4

1 package (9 oz) fresh or 8 oz dry fettuccine
3 cups refrigerated or bottled marinara sauce
1/2 teaspoon organic oregano
1/2 teaspoon organic basil
1 package (10 oz) fresh (or frozen chopped, thawed) spinach
1 can (4.25 oz) sliced ripe olives and/or 1 can (4 oz) mushrooms, drained
2 cans (7.5 oz each) traditional pack Wild Red Alaska canned sockeye salmon or 2 cans (6.5 oz each) skinless, boneless Wild Red Alaska canned sockeye salmon
2 tablespoons shredded Romano cheese

  • Cook fettuccine al dente. Drain, rinse, and keep warm. In separate saucepan, heat sauce, spinach, herbs, olives or mushrooms, and salmon. To serve, portion one-quarter of the fettuccine onto each of 4 plates. Top with sauce and a sprinkling of cheese.

Nutrients per serving: 419 calories, 17.5 g total fat, 4 g saturated fat, 36% of calories from fat, 60 mg cholesterol, 30 g protein, 40 g carbohydrate, 5 g fiber, 2,112 mg sodium, 406 mg calcium, and 2 g omega-3 fatty acids.

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