Fettuccine Primavera with Salmon (or not)

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4 to 4 servings

This can also be made with leftover grilled chicken, if you prefer. Or shrimp. Or throw in some extra veggies (broccoli, asparagus, spinach) and make it totally vegetarian.


  • 340 g dry fettuccine pasta
  • 2 tbsp butter
  • 1 small onion , chopped
  • 1 medium zucchini , cut into 1/2-in. dice
  • 1 1/2 cups quartered fresh mushrooms
  • 1 tbsp all-purpose flour
  • 1 cup 10% cream , (or milk)
  • 1 medium tomato , diced
  • 1/2 cup frozen green peas
  • 1 cup cooked salmon , (leftover or drained canned)
  • 1/4 cup chopped parsley
  • 1 tbsp chopped basil , (or 1 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • grated Parmesan , for sprinkling


  • Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until tender but not mushy. Drain thoroughly and set aside while you prepare the sauce.
  • In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, for about 2 minutes or until just beginning to soften. Add the zucchini and mushrooms and continue to cook until vegetables are tender – about 5 minutes. Add the flour, stir until everything is evenly coated, then add the cream or milk and cook, stirring, until the mixture simmers – let cook for about a minute, until slightly thickened. Stir in the tomato and peas, cook for a minute or two, then add the salmon, parsley, basil, salt and pepper. Cook just until everything is heated through.
  • Add the drained pasta to the sauce in the pan, toss to coat evenly and rewarm the pasta, then transfer to a serving dish and serve immediately with Parmesan cheese, if you like. (If you are making this totally vegetarian, you may want to increase the seasoning a bit to boost the flavour.)