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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is absolutely heavenly and quick to make. Make sure to add the walnuts because they add so much flavor. I substituted green beans for peas and used regular half and half instead of fat-free. I also left the skin on the salmon. Recipe courtesy of Family Circle March 2009. Ingredients:
1/2 lb salmon fillet |
14 1/2 ounces rotini pasta |
2 cups fat-free half-and-half |
2 teaspoons cornstarch |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
10 ounces frozen peas, thawed |
1/2 cup parmesan cheese, grated |
1/3 cup walnuts, toasted and coarsely chopped |
Directions:
1. Heat oven to 450.
2. Coat a small baking pan with nonstick cooking spray.
3. Add salmon to pan and bake at 450 for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.
4. Meanwhile, cook pasta following package directions. Drain and return to pot.
5. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg, and cayenne.
6. Place in medium-size saucepan and bring to a boil.
7. Simmer on low for 1 minute until sauce thickens.
8. Add peas and simmer for an additional minute, until peas are heated through.
9. Remove from heat and stir in1/4 cup of the Parmesan cheese.
10. Stir sauce in drained pasta.
11. Remove skin from salmon and discard.
12. Flake salmon into bite-sized pieces and gently stir into pasta.
13. Top with remaining 1/4 cup cheese and the nuts and serve.
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