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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe off the Rachael Ray show. Her recipe called for canned tuna. I did'nt have any so I used salmon steaks that I had from Costco. It was so good that It is now a weekly recipe in my house.. Yummo.. Enjoy.. Ingredients:
1 (12 ounce) box whole wheat penne |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
2 garlic cloves, grated |
1 small onion, chopped |
2 tablespoons flour |
1 cup chicken stock |
1 cup milk or 1 cup half-and-half |
salt & fresh ground pepper |
1 pinch nutmeg |
1/4 cup flat leaf parsley, chopped |
1/2 cup grated parmigiano-reggiano cheese, plus some for topping |
1 (15 ounce) can cannellini beans, drained |
2 (10 ounce) boxes frozen spinach, thawed and squeezed in a kitchen towel to remove excess moisture |
4 salmon fillets, steamed medium rare |
Directions:
1. 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.
2. 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.
3. 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.
4. Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
5. Pour the mixture into a 13x9 baking dish and top with remaining cheese.
6. Place in the oven to brown the topping, about 10 minutes.
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