Creamy Salmon with Gemelli and Veggies

 

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

• 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.