Ingredients
8
oz uncooked spinach fettuccine
1
cup plain fat-free yogurt
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
1
teaspoon prepared horseradish
1
medium unpeeled cucumber, seeded, chopped (1 cup)
1
can (6 oz) skinless boneless pink salmon, drained, flaked
Preparation
Cook and drain fettuccine as directed on package.
Meanwhile, in 2-quart saucepan, mix yogurt and flour. Stir in dill weed and horseradish. Heat over low heat, stirring constantly, until hot (do not boil). Stir in cucumber and salmon. Serve over fettuccine.
