Taste of Home
Tuscan Salmon Pasta
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
White kidney beans and plum tomatoes are tossed with salmon and linguine in this fast-to-fix entree that works for special dinners or every day. Dianne Alvine from Toms River, New Jersey shared the delightful main dish recipe.
Ingredients
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4 ounces uncooked linguine
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1 salmon fillet (10 ounces), cut into 1-inch cubes
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1 teaspoon minced fresh rosemary
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5 tablespoons olive oil, divided
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3/4 cup cannellini beans, rinsed and drained
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2 small plum tomatoes, chopped
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6 garlic cloves, minced
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Salt and pepper to taste
Directions
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1.
Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
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2.
Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Nutrition Facts
2 cups: 863 calories, 51g fat (8g saturated fat), 84mg cholesterol, 215mg sodium, 61g carbohydrate (4g sugars, 7g fiber), 41g protein.
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