Salmon Fettuccine



8 ounces uncooked fettuccine
1 1/2 cups sliced fresh mushrooms
1 small zucchini, sliced, or a cup of broccoli florets cut fairly small
2 Tablespoons chopped onion
2 Tablespoons butter
1 Tablespoon flour
3/4 cup milk
3/4 cup cook salmon chunks
1/2 cup frozen peas, thawed
1/2 cup diced fresh tomato
1 Tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 to 1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried crushed basil
1/8 teaspoon oregano

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, saute the mushroom, zucchini, and onion in butter until crisp-tender.

Stir in flour until blended.

Gradually add milk.

Bring to a boil – cook and stir for one minute or until thickened.

Add salmon, peas, tomato, parsley, and seasonings.

Heat through.

Drain fettuccine.

Top with salmon mixture.

Serves 4.



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