PASTA PRIMAVERA WITH SALMON
Pasta Primavera may be the easiest, most delicious dinner ever.
Provided by Tanya Schroeder
Categories Savory
Time 40m
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions, adding the green beans and the frozen spinach during the last 5 minutes of cook time. Drain and set aside.
- Whisk together cornstarch and heavy cream, set aside.
- Heat a grill pan over medium heat. Season the salmon with oregano, basil, and salt. Place salmon skin side down and cook for 3-4 minutes per side or until salmon is flakey. Remove salmon, and set aside.
- Spray the grill pan with non stick spray. Add zucchini and squash to the grill pan.
- Saute vegetables for 4 more minutes or just until veggies begin to soften. Stir in cherry tomatoes and cook until cherries begin to wrinkle and soften.
- Place a saucepan over medium heat and heat olive oil. Add garlic and cook for 1 minute. Whisk in the chicken broth, heavy cream mixture and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.
- Toss pasta with sauce, fresh spinach and vegetable, turning to coat. Serve pasta with salmon.
Nutrition Facts : Calories 412 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SALMON PASTA PRIMAVERA
"I created this recipe one Sunday afternoon to use up ingredients I had on hand," comments Jenny Kimberlin of Overland Park, Kansas. "My husband and a guest loved the tasty combination of salmon, vegetables and noodles."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the broccoli, onion and green pepper in 2 tablespoons butter until vegetables are tender. Add garlic; cook 1 minute longer., In a large saucepan, combine the sauce mix, milk, water, salt, pepper and remaining butter. Cook over medium heat until thickened. Add the salmon and heat through. Drain pasta; add to vegetable mixture. Top with sauce and gently toss to coat. Sprinkle with bacon if desired.
Nutrition Facts :
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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