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

Ingredients

    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

Directions

1
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.
2
Let cool slightly, and crumble fish into bite sized pieces.
3
Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
4
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.
5
Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
6
Cook pasta in a large pot of boiling water until el dente.
7
Toss pasta and cheese/broccoli mixture until well mixed.
8
Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
9
Serve Immediately.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLETBEAR.

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