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Salmon and Kale Baked Pasta

This recipe actually called for chicken, but got altered when my lovely sis and brother-in-law sent us home with grilled salmon on Sunday. The salmon was delicious and I hate to waste food, so the boring chicken (which was already frozen and cold continue to wait to be used) got ditch in favor of salmon. It was a very tasty switch! However, on the subject of not liking to waste food, I think I should have halved this recipe… A dish that can comfortably serve six is overkill for my family of 2.

To make it healthier and hardier I packed some extra veggies into this dish, plus used whole wheat pasta. I find whole wheat pasta tend to hold up better in casseroles – plus the hubs doesn’t seem to mind it as much when he can’t tell it’s whole wheat…

I might add a little red wine vinegar and red pepper flakes to this next time for a little more flavor.

Salmon and Kale Baked Pasta (Adapted from Martha Stewart)

3/4 pound small pasta shells (I used whole wheat)
1 – 2 Tbs olive oil
1 sweet onion, chopped
½ red bell pepper, chopped
4 garlic cloves, minced
Health dash black pepper and rosemary
Dash sage and dill
1 bunch kale, tough stems removed and leaves chopped
3 Tbs lemon juice
1 small zucchini, shredded
1 c grilled salmon, flaked
1 container (48 ounces) part-skim ricotta
3/4 c Parmesan, grated

Preheat oven to 350⁰.

In a large pot of boiling water cook pasta to al dente. Drain and set aside.

In a large skillet over medium-high heat warm oil; add onion, bell pepper, garlic and spices, sauté about 6 minutes. Slowly add kale (if you dump it all in at once it will probably not fit in the pan) allowing to wilt between bunches. Add 2 Tbs of lemon juice and cook until wilted and almost tender, about 8 minutes.

In a large mixing bowl combine pasta, kale mixture, salmon, shredded zucchini, remaining Tbs lemon juice, ricotta, and ½ c Parmesan. Mix well.

Pour mixture to a 9”x13” baking dish and top with remaining Parmesan. Bake until golden, 30 minutes.

6 servings: 1 serving – (estimated) 566 Calories, 23.7 g Fat, 54 Carbs, 7.4 g Fiber, 38.2 g Protein

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