Salmon and Spinach Pasta

Name: Salmon and Spinach Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

(3)

Recipe by Chef 616082

I got this from allrecipes and I'm adding it because there wasn't anything like it here. I don't like fish but bought out the store when they had three dollar a can wild salmon on for 79 cents. I didn't hate this and the fish eaters in the family liked it.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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