Asparagus, Mushroom, And Salmon Penne

• 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

1. Prepare pasta as directed.
2. Cover and keep warm.
3. 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.
4. 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.
5. Add sauce to salmon mixture and toss. Spoon over warmed penne pasta.
6. Garnish with slivered fresh baby spinach.

penne, bunches asparagus, baby portabella mushrooms, green pepper, sweet yellow pepper, sweet red pepper, garlic, butter, lemon, dill, parsley, chicken broth, light cream, cornstarch, baby spinach

Taken from www.epicurious.com/recipes/member/views/asparagus-mushroom-and-salmon-penne-50140065 (may not work)