Fettuccine with Salmon Sauce
12 ounces fettuccine
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk (I used skim)
1 tablespoon Dijon mustard (I used a little more)
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 package (10 ounces) frozen chopped spinach
2 salmon filets, grilled and cut into bite sized pieces
Bring a large pot of water to boil and cook fettuccine according to package directions. Drain and set aside.
Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook two to three minutes, stirring constantly, until smooth. Add milk, mustard, salt and pepper and stir.
Add spinach to sauce and bring to a simmer, stirring occasionally to break up spinach. Cook six to eight minutes or until sauce is thickened and smooth.
Add the salmon to spinach sauce and stir to break up large pieces. Remove from heat.
Transfer fettuccine to large platter or bowl and pour salmon sauce over pasta. Toss to coat.