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Yummly User: "It was tasty. I added the whole box of penne vs…" Read More
14Ingredients
40Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups whole wheat penne pasta
- 1 Tbsp. olive oil
- 3 cloves garlic (minced)
- 12 oz. salmon (skin removed and cut into 2-inch strips)
- 1 cup frozen peas (thawed)
- 1 shallot (large, finely chopped)
- 2 Tbsp. butter
- 2 Tbsp. all purpose flour
- 1/2 cup milk
- 1/2 cup cream
- 1/4 cup shredded Parmesan cheese
- salt
- pepper
- Parmesan (more, for serving)
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NutritionView More
Unlock full nutritional details with subscription
560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol90mg30% |
Sodium520mg22% |
Potassium700mg20% |
Protein34g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A30% |
Vitamin C15% |
Calcium25% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)

Yummly User 4 months ago
It was tasty. I added the whole box of penne vs. the 2 cups that it called for and it still turned out good. I just added extra parmesan at serving and served with an Avocado ranch salad.

Yummly User 9 months ago
Delicious and easy! I added extra vegetables I needed to use such as red pepper and broccoli. I also started the rue with a little crushed garlic when I melted the butter and mixed in the flour. I added a little mozzarella cheese and herbs to the sauce too.

Yummly User 2 years ago
Easy too make, but could use a little more seasoning.

Yummly User 3 years ago
it was great! i substituted the peas with baby spinach as i had some in the fridge. the family loved it

Yummly User 5 years ago
It turned out very well. It is a nice light meal and you don't have to feel guilty about eating pasta.
I added some squash and broccoli instead of the sweet peas, omitted the cream and added 2 kinds of cheeses.

Yummly User 6 years ago
Excellent recipe, thank you