You can never go wrong with creamy pasta. This is a take on the classic "chicken, ziti, broccoli", instead of using chicken and ziti I substituted the chicken for salmon and used fusilli. The ridges in the fusilli are great for holding the creamy sauce.
Serves 4:
Ingredients:
Salmon:
1 lb of Salmon
2 Tbsp of Olive Oil
2 Tbsp of Garlic (Minced)
8 Sprigs of Thyme
1 Lime
1/2 Tsp of Salt
1 Tsp of Pepper
1 Tsp of Red Pepper Flakes
1 Tsp of Garlic Powder
Pasta:
2 Cups of Fusilli Pasta
3 Tbsp of Olive Oil
2 Tbsp of Garlic
1 & 1/2 Cup of Broccoli
1/2 Tsp of Salt
1 Tsp of Pepper
1 Tsp of Dried Parsley
1 Tsp of Red Pepper Flakes
1 Tbsp of Flour
2 Cups of Heavy Cream
1 Cup of Veggie/or Chicken Broth
1 Cup of Grated Parmesan
Preheat oven to 375° and bring a pot of salted water to a boil.
Prepare salmon by drizzling with olive oil, adding garlic, thyme, and seasonings. Slice limes and place on top of the salmon. Bake in the oven uncovered for about 15-20 minutes or until light pink and flaky.
While the salmon is baking, add pasta to boiling water and cook according to the pasta instructions. Place a separate large pan on medium heat and add olive oil. Once heated add garlic, broccoli, and sauté until the broccoli is softened about 5-7 minutes. Add seasoning and continue to cook for 2 minutes. Next, sprinkle flour on the broccoli and cook for another minute. Add heavy cream and broth. Allow to reach a boil, and let it simmer until it begins to slightly thicken. Finish the pasta by adding chopped up salmon and parmesan and combine.