Salmon Broccoli Pasta

"Fast and healthy? one dish meal that's also a kid pleaser at my house. I usually use left over salmon, which makes it even faster. If you don't have left over salmon, you can either use some smoked salmon (will have to adjust seasonings since it is salty), or bake some while you cook the pasta (season with olive oil, minced garlic, salt and pepper and bake at 350 degrees F until it flakes easily with fork). You could also sub the broccoli with other veggies like frozen peas (just skip the boiling and add straight into the sauce) or asparagus (cut it into 1" pieces and boil until crisp-tender). Any type of pasta will work, penne or corkscrews, which are easier to toss but in a pinch even spaghetti will work. Another sugguestion is to add fresh snipped chives for more flavor at the end of cooking."
 
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Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Boil water in a large pot (cook broccoli then use same water to cook pasta to save time). Pull the broccoli apart into small trees. Cook broccoli for about 5 minutes and take out and drain and run under cold water.
  • Keep the pot of water on and boiling then add salt and cook pasta according to package directions; drain and drizzle a little olive oil to keep from clumping, set aside.
  • Melt the butter and add the olive oil using low heat in a large sauce pan (or use the same pot to reduce dishes).
  • Saute garlic and cook for about 4 minutes, add in half and half, a little salt, and cook just until half and half is heated up.
  • Add the broccoli, salmon, and pasta, let that soak up the sauce.
  • Next add the ricotta cheese and mix it inches Season with salt and pepper to taste.
  • Add chives if desired.
  • Sprinkle with parmesan cheese and serve.

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RECIPE SUBMITTED BY

I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0) My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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