Thursday, August 30, 2007

Bowties with Salmon and Roquefort

1 T. olive oil
4 cloves garlic, minced
1/4 tsp sage
1 cup fat-free chicken broth
1/4 cup dry white wine
1 lb. bow-tie pasta (farfalle)
1 lb. salmon fillet
1/2 lemon
3 or more oz. blue cheese crumbles
3 T. toasted pine nuts or walnuts

Broil salmon with lemon juice 4" from broiler until flaky. In small saucepan, put oil, garlic and sage, and cook for 30 seconds. Add broth and wine. Season with pepper. Reduce heat and simmer 15 minutes. Thicken with cornstarch if necessary.

Cook pasta and drain.

Place pasta in large bowl; pour sauce over top. Place flaked salmon, nuts and cheese on top, then toss gently. Season with salt and pepper.

Serve with a salad.

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