Directions:
- Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly, return it to the pot and reserve.
- In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter. Cook garlic and onion until tender, about 2-3 minutes.
- Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
- Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
- Pour the mixture into a 13x9 baking dish and top with remaining cheese.
- Place in the oven to brown the topping, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.44 Kcal (1614 kJ) | ||
| Calories from fat | 130.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 22% | |
|---|---|---|---|
| Cholesterol | 105.41mg | 35% | |
| Sodium | 323.23mg | 13% | |
| Potassium | 956.07mg | 20% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 49.05g | 98% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 109.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 108.14 Kcal (453 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 22% | |
|---|---|---|---|
| Cholesterol | 29.58mg | 35% | |
| Sodium | 90.69mg | 13% | |
| Potassium | 268.24mg | 20% | |
| Total Carbs | 3.28g | 4% | |
| Sugars | 0.99g | 14% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 13.76g | 98% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 30.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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