Salmon Fettuccini with Blue Cheese and Olives
Description
Creamy fettuccine tossed with salmon, blue cheese crumbles, and briny olives. Bold, rich, and savory—an indulgent pasta for adventurous palates.
Ingredients
- 8 ounces dry fettuccini noodles 3 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 tablespoons dried italian seasoning
- 1/2 cup pitted kalamata olives 1 lemon, juiced
- 1 (14.75 ounce) can red salmon, drained
- 1 (8 ounce) container light sour cream
- 1 (8 ounce) container low-fat plain yogurt
- 2 ounces blue cheese, crumbled
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large heavy skillet over medium heat. Saute onion and bell pepper until onion is soft and translucent. Add Italian seasoning and kalamata olives. Stir in lemon juice, and cook 10 minutes, or until liquid is reduced. Stir in salmon, sour cream, yogurt and blue cheese. Toss with cooked pasta until evenly coated.
