Mushroom, Edamame and Salmon Penne
Need a vitamin D pick-me-up to cure those winter blues? Try the Mushroom, Edamame, and Salmon Penne! Mushrooms and salmon pack quite a vitamin D punch to help give a boost in the chilly winter/spring months. This recipe is approved by Bob Green’s Best Life.
4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil - divided use
1 pound mushrooms, sliced
1 large onion, diced
1 (16-ounce) bag frozen shelled edamame (fresh soybeans)
4 sun-dried 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 skilled, 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 570 calories, 17g fat (27% Daily Value), 2g saturated fat (9% Daily Value), 55mg cholesterol (18% Daily Value), 620mg sodium (26% Daily Value), 9g dietary fiber (35% Daily Value), 40g protein, 55% Daily Value for vitamin D, 35% Daily Value for iron, 15% Daily Value for vitamin C, 10% Daily Value for vitamin A, 8% Daily Value for calcium.
Recipe and photograph provided courtesy of the Mushroom Council and mushroominfo.com.