Rounding up the heart-themed menu for Valentine’s Day, I present to you a heart-healthy meal: Tuscan Salmon Pasta. Rich in Omega-3 Fatty Acids (the good kind of fat) and rich in fiber (I use a whole-wheat pasta), it will satisfy you without adding inches to your waistline. This recipe serves two, so you don’t have to worry about what to do with leftovers.
Ingredients:
- 4 oz. uncooked pasta (I prefer Barilla Penne Plus, but fettuccini is a good substitute)
- 1 Salmon fillet (10 ounces), cut into 1-inch cubes
- 1 Tsp. minced fresh rosemary
- 5 Tblsp. extra virgin olive oil, divided (I prefer Castalas, a French version)
- ¾ Cup white kidney or cannellini beans, rinsed and drained
- 2 Small plum tomatoes, chopped
- 6 Cloves minced garlic
- Kosher Salt and Fresh ground pepper to taste
Directions:
- Cook pasta according to package directions.
- While pasta is cooking, sauté salmon and rosemary in 2 tablespoons of oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.
- Drain pasta; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.
Have a happy and healthy Valentine’s Day.
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