Salmon and Spinach Pasta Marinara
1 package (9-oz.) Fettuccine, or 8-oz. dry*
3 cups prepared marinara sauce
1 package (10-oz.) frozen chopped spinach, thawed
1/2 cup sliced ripe olives or canned sliced mushrooms, drained
1 can (14.75-oz.) salmon, drained and chunked
2 tablespoons shredded Romano cheese
Cook fettuccine according to package directions. Drain, rinse and keep warm.
In separate saucepan, heat sauce, spinach, olives or mushrooms and salmon, stirring
occasionally. To serve, portion ¼ of the fettuccine onto each of 4 plates.
Top with sauce and a sprinkling of cheese.
*Spinach pasta may be used, omitting frozen spinach in recipe
and reducing sauce to 2 cups.
Serving Size: 4.