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Creamy Salmon Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Salmon Pasta

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 702
pro 39 g
total fat 24 g
sat. fat 10 g
carb 82 g
fibre 6 g
chol 80 mg
sodium 1 mg
% RDI: -
calcium 49
iron 46
vit A 91
vit C 20
folate 120

Serve with: Focaccia Calcium isn't found only in dairy products. Eating canned salmon with the bones mashed in is an excellent way to increase your calcium intake.

Ingredients

    1 tbsp (15 mL) vegetable_oil
    1 small onion, chopped
    1 clove garlic, minced
    1/4 tsp (1 mL) Dried tarragon
    3 tbsp (50 mL) all-purpose_flour
    2-1/2 cups (625 mL) milk, heated
    1/2 cup (125 mL) herbed Cream_cheese, cubed
    1 tsp (5 mL) grated lemon rind
    4 tsp (20 mL) lemon juice
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    4 cups (1 L) medium shell pasta (12 oz/375 g)
    6 cups (1.5 L) coarsely chopped fresh spinach
    2 cans (7.5 oz/213 g each) salmon, drained

Preparation

In large saucepan, heat oil over medium heat; cook onion, garlic and tarragon, stirring occasionally, until softened, about 5 minutes.

Add flour; cook, stirring, for 1 minute. Slowly whisk in milk; cook, stirring, until thickened, about 10 minutes. Add cream cheese, lemon rind and juice, salt and pepper; stir until blended.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Place spinach in colander in sink; drain pasta into colander. Return pasta and spinach to pot; add sauce and toss to coat. Add salmon and gently toss.

Additional information :

Tip: Remove bones from salmon and mash thoroughly with fork or fingers before adding them, along with the salmon, to the pasta.

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