Lisa's Salmon Ricotta Broccoli Linguini

Submitted by Lisa in Canada

"I just love this recipe - it's low in calories and fat, but you would never guess it from the taste. This dish is rich, creamy and delicious. And best of all, it's quick & easy to prepare! Enjoy!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 350 g salmon (About 2 good sized boneless & skinless fillets)
• 9.85 ml fresh lemon juice
• 200 g linguine (I use whole wheat)
• 473.18 ml broccoli, chopped
• 118.29 ml reduced-fat ricotta cheese
• 59.14 ml reduced-fat parmesan cheese
• 78.78 ml skim milk
• 1 clove garlic, minced
• 2.46 ml black pepper

directions

1. Brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets) at 400 F, or until fish flakes easily with a fork.
2. Let cool slightly, and crumble fish into bite sized pieces.
3. Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
4. Then pour into a saucepan over low heat until warmed (do not let boil.) If sauce seems too thick, add small amounts of milk until it reaches desired consistency.
5. Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
6. Cook pasta in a large pot of boiling water until el dente.
7. Toss pasta and cheese/broccoli mixture until well mixed.
8. Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
9. Serve Immediately.

Reviews

[mike.helen]

very tasty and very quick. I used a bit more ricotta.

 

[Jenny Sanders]

This was a nice, simple combination of great ingredients that went really well together. I did find that the cheese sauce got sucked up very quickly by the pasta and kind of vanished, leaving just a few curds - I would want to double it next time, I think. I also cooked the broccoli by dumping it in with the pasta just before the pasta was done, to save a pot. I used leftover salmon, which worked fine. I would also be inclined to add some herbs for a livlier flavour. Still, this was a very satisfying supper which we enjoyed.