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Mushroom, Edamame and Salmon Penne
Tasty and versatile

This recipe is approved by Bob Green’s Best Life Makes six servings Prep time: 10 minutes Cooking time: 10 minutes 4 cups uncooked Barilla Plus Penne 2-1/2 tablespoons olive oil, divided 1 pound mushrooms, sliced 1 large onion, diced 16-ounce bag frozen shelled edamame (fresh soybeans) 4 sundried 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 1-1/2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about 5 minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for 3-4 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 5-10 minutes. In a separate skillet, cook salmon in remaining olive oil, for about 3 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.