| 1 | cup uncooked gemelli pasta (4 oz) |
| 1 | salmon fillet (1 lb), skin removed, salmon cut into 1-inch pieces |
| 1/4 | teaspoon salt |
| 1 1/2 | cups refrigerated new potato wedges (from 1-lb 4-oz bag) |
| 1 | cup fresh whole green beans or Green Giant® SELECT® frozen whole green beans |
| 1 | cup Parmesan and mozzarella pasta sauce (from 1-lb jar) |
| 1/4 | teaspoon coarsely ground pepper |
| 2 | tablespoons chopped fresh basil leaves |
Serve with...
No-Knead Bran Rolls
Total Time:
2 hours 35 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add salmon to skillet; sprinkle with salt. Cook uncovered over medium-high heat 5 to 7 minutes, stirring frequently, until salmon flakes easily with fork. Remove salmon from skillet. |
| 3. | Add potatoes, beans, pasta sauce and pepper to same skillet. Heat to boiling. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Stir in pasta, salmon and basil. Cook 2 to 3 minutes, stirring occasionally, just until thoroughly heated. |
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| Salmon steaks will work just as well as the fillet in this recipe.
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| In Tuscany, combining potatoes and pasta is common. Often this combination is simply seasoned with olive oil, garlic and spices. In this recipe, we've added a cheesy sauce, fresh salmon and basil. The result is delicious!
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| Warm sliced French bread or Italian rolls would be perfect to serve with this dish. Serve chocolate ice-cream sundaes for dessert.
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Nutrition Information:
370 ( 90); 10g ( 2 1/2g, 0g); 75mg; 680mg; 39g ( 4g, 5g); 32g 10%; 6%; 6%; 15% 2 ; 1/2 ; 0 ; 3 1/2 2 1/2