Here's one of my preferred light, summery, radiant sort pastas. This light lemon garlic pasta with salmon additionally has the favorable luck of being sound!
It's everything about effortlessness and newness. With new basil, garlic, lemon juice, olive oil, escapades and salmon, you for all intents and purposes have summer on a plate.
What's more, to finish it off, for a modest piece of wantonness, we'll sprinkle some Parmesan cherishing on it. There's no cream sauce to convey it so this is about the integrity and heavenliness of top notch olive oil blended in with new, magnificent flavors. Will we?
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INGREDIENTS
- 16 oz. rigatoni/pasta
- 1 teaspoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- Salt and pepper to taste
- 1 lb. salmon fillet
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons capers
- Parmesan cheese, shaved or grated
INSTRUCTIONS
- Cook the pasta according to package directions
- Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness
- Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste
- Add lemon juice, zest and capers to the pasta and toss to mix
- Flake the salmon into bite-size pieces
- Gently toss salmon with the pasta
- Dish and serve hot topped with freshly grated or shaved Parmesan cheese
For More Details : bit.ly/2SYCtlx
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