Salmon Broccoli Ricotta Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.4
  • Total Fat: 10.5 g
  • Cholesterol: 99.5 mg
  • Sodium: 286.8 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 43.0 g

View full nutritional breakdown of Salmon Broccoli Ricotta Pasta calories by ingredient
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Number of Servings: 4


    350 grams salmon (2 good sized boneless skinless fillets)
    2 tsps fresh lemon juice
    200 grams linguine (wheat)
    2 cups broccoli (chopped)
    12 cup ricotta cheese (reduced-fat)
    14 cup parmesan cheese (reduced-fat)
    13 cup skim milk
    1 clove clove garlic (minced)
    12 tsp black pepper


Brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets) at 400 F, or until fish flakes easily with a fork.
Let cool slightly, and crumble fish into bite sized pieces.
Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
Then pour into a saucepan over low heat until warmed (do not let boil.) If sauce seems too thick, add small amounts of milk until it reaches desired consistency.
Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
Cook pasta in a large pot of boiling water until el dente.
Toss pasta and cheese/broccoli mixture until well mixed.
Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
Serve Immediately.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLETBEAR.

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