Florentine Salmon Pasta
Try this Florentine Salmon Pasta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
pescatarian
- 1 cup heavy whipping cream
- 2 tablespoons olive oil
- 2 tablespoon grey poupon dijon mustard
- 2 tablespoons shallots minced
- 1 can cold cooked salmon
- 1 box chopped spinach
- 1/2 box rotini nor fusili al dente
- 1/2 to 1 cup parmesan cheese grated
- Carbohydrate 11.6591624985976 g
- Cholesterol 326.06 mg
- Fat 96.0781124989449 g
- Fiber 1.02712498429016 g
- Protein 6.73916249885019 g
- Saturated Fat 55.8287899999347 g
- Serving Size 1 1 Serving (296g)
- Sodium 446.243749701364 mg
- Sugar 10.6320375143074 g
- Trans Fat 4.78616624995238 g
- Calories 916 calories
Drain salmon liquer and reserve. Lightly flake salmon removing skin and bones Thaw spinich and squeeze dry. Heat olive oil in medium low deep sauce pan and gently saute shallots to lightly translucent. Add liquer, whipping cream and mustard. Add spinach and incorporate sauce well. About 3 minutes add pasta and turn off heat. Mix well, add salmon and Parmesan. SPTT.
