Salmon and Creamed Spinach Fettuccini

countryliving.com

Dani

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Kosher salt and freshly ground black pepper

1 (10-ounce) package frozen boil-in-bag cream of spinach

12 oz. fettuccini

⅓ c. heavy cream

1 (4-ounce) can salmon, broken into chunks

2 tbsp. capers, drained

1 tsp. lemon zest

⅓ c. chopped fresh flat-leaf parsley, plus more for garnish

2 tbsp. sun-dried tomatoes, chopped

Directions at countryliving.com

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