Quick and Easy!

Mediterranean Salmon Pasta

Mediterranean Salmon Pasta Serves: 4


  • 2 cups uncooked multigrain or whole wheat Penne pasta (16 oz.)
  • 2 cups fresh broccoli florets
  • 1 lb. salmon cut into pieces
  • 1 - 8 oz. fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 2 medium green onions, sliced
  • 1 cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers
  • 1/4 cup chopped fresh basil leaves
  • 4 tsp. cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup crumbled Feta cheese


  • Cook pasta without salt as directed on package, adding broccoli during the last 3 minutes of cooking time.
  • Drain.
  • Meanwhile, in 12 inch nonstick skillet, heat olive oil. Add salmon, sauté 4 minutes, stirring frequently until salmon is tender.
  • Remove from skillet.
  • Increase heat to medium-high, in same skillet, cook and stir mushrooms and garlic for 2 minutes.
  • Stir in sun dried tomatoes with zesty peppers, onions and basil.
  • Cook and stir 1 minute longer. In a 2 cup glass measuring cup, mix cornstarch and broth until smooth.
  • Add to vegetable mixture in skillet.
  • Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly.
  • Stir in pasta mixture and salmon. Cook and stir until thoroughly heated.
  • Sprinkle with feta cheese.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746