Creamy Pesto Pasta With Salmon

Oh so yummy & oh so quick! I prefer to use Dreamfield's pasta, as it has very few digestable carbs and makes this dish even healthier! If you can't find Dreamfield's whole wheat pasta also works! I promise, you won't feel like this is a diet dish in the end!

• Ready In: 18 mins
• Serves: 4
• Yields: 4 bowls/fillets

Ingredients

• 12  ounces  penne rigate
•  canned mushroom slices (about a handful or so)
•  knorr's creamy pesto sauce mix
• 1⁄4 cup olive oil
• 1  cup skim milk
• 4 -6  ounces salmon fillets
• 4  slices provolone cheese
•  shaved parmesan cheese
•  salt and pepper

Directions

1. 1. Boil water & put on pasta.
2. 2. Remove any skin from salmon. Salt and pepper & grill 4-6 minutes on each side. You'll know it's done when the salmon becomes flakey.
3. 3. In a small sauce pan, mix pesto sauce mix with the oil and milk. Stir constantly and bring to a low boil. Turn heat down and continue to stir until all oil has been incorporated and the sauce begins to thicken.
4. 4. Add mushrooms to sauce and allow them to cook a little while the pasta gets to al dente.
5. 5. Drain pasta and seperate out into bowls evenly. Put both cheeses (the amount depends on how much you like -- I prefer one slice of provolone and a pinch of shaved parmesan).
6. 6. Poor creamy pesto sauce with mushrooms over cheese and pasta.
7. 7. Top with grilled salmon fillets. You can add a squeeze of fresh lemon juice if you'd like to, just go light!