Serve a complete pasta, salmon and veggies dinner right from the skillet in less than 30 minutes.
cup uncooked gemelli pasta (4 oz)
salmon fillet (1 lb), skin removed, salmon cut into 1-inch pieces
cups refrigerated new potato wedges (from 1-lb 4-oz bag)
cup fresh whole green beans or Green Giant™ SELECT® frozen whole green beans
cup Parmesan and mozzarella pasta sauce (from 1-lb jar)
teaspoon coarsely ground pepper
tablespoons chopped fresh basil leaves
Cook and drain pasta as directed on package.
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.
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.
Salmon steaks will work just as well as the fillet in this recipe.
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!
Warm sliced French bread or Italian rolls would be perfect to serve with this dish. Serve chocolate ice-cream sundaes for dessert.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.