Ingredients
1 pounds spinach penne
2 bunches asparagus
8 oz baby portabella mushrooms
1 large green pepper
1 large sweet yellow pepper
1 large sweet red pepper
4 cloves garlic
4 Tbs butter
1 cup Riesling, dry
Juice and zest from 1 lemon
1 Tbs dill or 2 Tbs fresh
1 Tbs Parsley or 2 Tbs fresh
1 cup chicken broth
1 cup light cream
1 1/2 Tbs cornstarch added to 1 1/2 Tbs water
1 cup fresh baby spinach
Preparation
Prepare pasta as directed. Cover and keep warm. In large skillet, melt 2 Tbs butter and saute peppers and asparagus for about 3 minutes. Chop salmon into cubes and add to mixture. Cover and continue cooking for 5 minutes. Add mushrooms last, to keep slightly firm. In saucepan, add 2 Tbs butter and wine, lemon, dill, parsley, broth, and cream. Bring to a boil. Add cornstarch mixture to broth. Add cream. Allow to thicken, stirring constantly. Add sauce to salmon mixture and toss. Spoon over warmed penne pasta. Garnish with slivered fresh baby spinach.
