Salmon with spinach and mushroom sauce over pasta

Name: Salmon with spinach and mushroom sauce over pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 c whole wheat pasta; 1 can (de-boned and skin removed) pink salmon; 1 cup canned mushrooms (use fresh if you prefer); 3 cups fresh spinach; 0.5 c fat free sour cream; 1 tsp black pepper; 2 tbsp lemon juice; 0.5 c shredded parmesan cheese; 1 c sweet red peppers diced/sliced; 1 clove garlic (crushed)

(2)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

3 c whole wheat pasta1 can (de-boned and skin removed) pink salmon1 cup canned mushrooms (use fresh if you prefer)3 cups fresh spinach0.5 c fat free sour cream1 tsp black pepper2 tbsp lemon juice0.5 c shredded parmesan cheese1 c sweet red peppers, diced/sliced1 clove garlic (crushed)

Directions

Remove bones and skin from 1 - 15 oz can of pink salmon. At the same time, bring a pot of water to boil, and cook 3 cups of dry whole wheat penne as per manufacturer's directions. Coarsely chop spinach and red peppers. Drain pasta once it is cooked and set aside. Saute the garlic, red peppers, spinach, and mushrooms in lemon juice until vegetables become slightly tender (I like mine to still have a little crunch - so only a few minutes). Add salmon to mixture and stir until salmon is warm (it's canned, so it's already thoroughly cooked). Over low heat, stir in sour cream, black pepper, and parmesan cheese. Toss in pasta. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CHANNELED.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 315.8
Total Fat: 8.1 g
Cholesterol: 49.2 mg
Sodium: 328.4 mg
Total Carbs: 34.8 g
Dietary Fiber: 5.0 g
Protein: 25.4 g

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Member Reviews

EV40901
I was really excited about this recipe because it had a few of my favorite foods: fish, pasta, sour cream, spinach, and green peppers... It didn't live up to my expectations. I baked salmon on the side instead of in the recipe. - 3/9/11
CATCOLBY
My family, including my 10 year old twins, loved this dish. I am making it for the second time! - 4/22/10