Makes 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
4 cups Uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen shelled edamame (fresh soybeans)
4 sundried tomatoes
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup white wine
1 1/4 cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips
- Bring a large saucepan of water to boil and prepare pasta according to package directions.
- Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes.
- In a separate skillet, cook salmon in remaining olive oil, for about three minutes on each side.
- Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.
Recipe courtesy of the Mushroom Council and mushroominfo.com
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1 Serving
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Calories: 570
Calories from Fat: 160
Total Fat: 17g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 620mg
Total Carbohydrate: 58g
Dietary Fiber: 9g
Sugars: 7g
Protein: 40g
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