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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. Bring a large pot of salted water to a boil.
2. Add pasta and cook for 11 to 13 minutes or until al dente; drain.
3. In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
4. Gradually stir in the milk and cheeses whisking continously until smooth.
5. Crumble salmon into the butter mixture.
6. Stir in the spinach, sun-dried tomatoes, and oregano.
7. Cook and stir about 3 minutes, until heated through.
8. Serve over the cooked pasta.
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