Fettuccine Primavera with Salmon (or not)

  • Makes4 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.)

This article was originally published on Oct 01, 2005