Lisa's Salmon Ricotta Broccoli Linguini
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 350 g salmon (about 2 good sized boneless & skinless fillets)
- 2 teaspoons fresh lemon juice
- 200 g linguine (i use whole wheat)
- 2 cups broccoli, chopped
- 1/2 cup reduced-fat ricotta cheese
- 1/4 cup reduced-fat parmesan cheese
- 1/3 cup skim milk
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Recipe
- 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.
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