Salmon and Spinach Pasta

photo by Outta Here

- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb pasta (I used gluten free penne)
- 1⁄4 cup butter
- 2 tablespoons flour (I used brown rice flour)
- 2 cups milk
- 1 cup parmesan cheese, freshly grated
- 1 cup monterey jack cheese, sliced
- 2 (7 ounce) cans salmon (or a pound of cooked salmon)
- 2 cups fresh spinach, julienned
- 1⁄2 cup sun-dried tomato
- 1⁄2 cup fresh oregano, chopped
directions
- Bring a large pot of salted water to a boil.
- Add pasta and cook for 11 to 13 minutes or until al dente; drain.
- In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
- Gradually stir in the milk and cheeses whisking continously until smooth.
- Crumble salmon into the butter mixture.
- Stir in the spinach, sun-dried tomatoes, and oregano.
- Cook and stir about 3 minutes, until heated through.
- Serve over the cooked pasta.
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Reviews
RECIPE SUBMITTED BY
Our family is gluten, dairy, corn, soy and nightshade free and feel much better for the diet change. I decided early on to make cooking and baking a hobby so I wouldn't feel hard done by having to make everything from scratch. Our diet is so much better now. I'm thankful to this and other recipe sites and the many living without bloggers for their great ideas and inspiration.
I've chosen not to become a premium member so thank you everyone for reviewing my recipes. I hope they were helpful.
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