Creamy Rotini and Salmon
"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."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
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
- Heat oven to 450.
- Coat a small baking pan with nonstick cooking spray.
- Add salmon to pan and bake at 450 for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.
- Meanwhile, cook pasta following package directions. Drain and return to pot.
- While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg, and cayenne.
- Place in medium-size saucepan and bring to a boil.
- Simmer on low for 1 minute until sauce thickens.
- Add peas and simmer for an additional minute, until peas are heated through.
- Remove from heat and stir in1/4 cup of the Parmesan cheese.
- Stir sauce in drained pasta.
- Remove skin from salmon and discard.
- Flake salmon into bite-sized pieces and gently stir into pasta.
- Top with remaining 1/4 cup cheese and the nuts and serve.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
