Penne Pasta With Salmon Watercress Recipes

PENNE PASTA WITH SALMON & WATERCRESS

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Add cream cheese spread and broth to large skillet; cook 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in salmon and lemon juice. Add pasta and watercress; cook 1 to 2 min. or until heated through, stirring occasionally.
• Spoon onto serving platter; sprinkle with pepper.

PENNE WITH SALMON AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F. Prepare the pasta according to package directions.
• Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
• Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
• Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

GARLICKY PESTO SALMON WITH PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
• Meanwhile, cut salmon into small pieces.
• Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
• Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
• Sprinkle with Parmesan cheese and parsley and serve hot.

PENNE WITH GARLICKY TOMATOES AND SALMON

Steps:

• Cook pasta in a pot of salted boiling water 1 minute less than per package directions. Reserve 1 cup pasta water; drain. In a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter.
• Add garlic and red-pepper flakes; cook 30 seconds. Add tomatoes and wine; bring to a boil. Cook until tomatoes burst and liquid is slightly reduced, 6 to 7 minutes. Season fish with salt and pepper; nestle into skillet. Cover, reduce heat to medium, and cook until just opaque, 4 to 5 minutes. Transfer fish to a plate.
• Add pasta, cheese, and remaining 1 tablespoon butter to skillet with tomatoes; stir over low heat, adding reserved pasta water as needed to create a sauce. Season to taste. Serve with fish, parsley, and more red-pepper flakes.

PENNE WITH SALMON PUTTANESCA

Steps:

• In a large pot of salted boiling water, cook the pasta until it's barely al dente.
• Drain, reserving 1 1/4 cups of the cooking water.
• Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
• Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
• Transfer the salmon to a plate and pour off the oil in the skillet.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
• Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
• Add the tomatoes and cook until just softened, 2 to 3 minutes.
• Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
• Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
• Add the salmon to the skillet and break it up into chunks.
• Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
• Stir in the basil, transfer the pasta to bowls and serve.

PENNE WITH SALMON AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F Prepare the pasta according to package directions.
• Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
• Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
• Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.