Salmon and Spinach Pasta

Ingredients

• 1 lb pasta (I used gluten free penne)
• 1/4 cup butter
• 2 tablespoons flour (I used brown rice flour)
• 2 cups milk
• 1 cup parmesan cheese, freshly grated
• 1 cup monterey jack cheese, sliced

• 2 (7 ounce) cans salmon (or a pound of cooked salmon)
• 2 cups fresh spinach, julienned
• 1/2 cup sun-dried tomato
• 1/2 cup fresh oregano, chopped

Directions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add pasta and cook for 11 to 13 minutes or until al dente; drain.

3. 3

   In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.

4. 4

   Gradually stir in the milk and cheeses whisking continously until smooth.

5. 5

   Crumble salmon into the butter mixture.

6. 6

   Stir in the spinach, sun-dried tomatoes, and oregano.

7. 7

   Cook and stir about 3 minutes, until heated through.

8. 8

   Serve over the cooked pasta.