Ingredients
8 ounces uncooked fettuccine1-1/2 cups sliced fresh mushrooms1 small zucchini, sliced2 tablespoons chopped onion2 tablespoons butter1 tablespoon all-purpose flour3/4 cup milk3/4 cup canned or fully cooked salmon chunks1/2 cup frozen peas, thawed1/2 cup diced fresh tomato1 tablespoon minced parsley1/4 teaspoon salt1/8 to 1/4 teaspoon pepper1/8 teaspoon dried basil1/8 teaspoon dried oregano
Preparation
Cook fettuccine according to package directions. Meanwhile in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; serve with salmon mixture.
