SALMON ASPARAGUS PASTA RECIPES
CREAMY PASTA WITH ASPARAGUS AND SALMON | HY-VEE
Filled with salmon, asparagus, and fresh lemony flavor, our spring pasta dish is sure to be a hit around your dinner table.
Provided by Hy-Vee Seasons Magazine
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- 1.
Preheat oven to 400 degrees. Pat salmon dry; season with salt and pepper. Line a shallow baking pan with foil; add salmon, tucking under any thin edges.
- 2.
Cook pasta according to package directions, adding asparagus during the last 1 to 2 minutes. Cook until asparagus is crisp-tender. Drain, reserving some pasta water. Return pasta and asparagus to pan; cover and keep warm.
- 3.
Bake salmon for 10 to 15 minutes or until it flakes easily with a fork (145 degrees). Remove and discard skin; flake salmon and set aside.
- 4.
Melt butter over medium heat in a saucepan. Add shallot and garlic; cook for 2 minutes or until softened. Whisk in flour. Gradually whisk in milk. Cook, whisking constantly until thickened. Cook, whisking constantly, until thickened. Cook and whisk 1 minute more. Remove from heat. Stir in 3 tablespoons Parmesan cheese and lemon zest. Season to taste with salt.
- 5.
Pour sauce over pasta and asparagus in pan. Gently toss in salmon and heat through. Add additional pasta water, if needed, to maintain creamy consistency. Transfer to a serving dish. Sprinkle with remaining 1 tablespoon Parmesan cheese. Season with cracked pepper to taste. Serve with lemon wedges.
Nutrition Facts : Calories 440, FatContent 15g, SaturatedFatContent 6g, TransFatContent 0g, CholesterolContent 50mg, SodiumContent 135mg, CarbohydrateContent 53g, FiberContent 4g, SugarContent 8g, ProteinContent 25g
SALMON AND ASPARAGUS PASTA RECIPE - FOOD.COM
Adapted from a recipe by Joy Manning and Tara Mataraza at Serious Eats. This is a variation on carbonara, using the heat of the pasta to gently cook the liaison of eggs and cheese into a delicate custardy sauce. Cascarecce is a scroll-shaped pasta, perfect for a thick sauce like this, if you can find it.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Flake the fish with a fork or your fingers and set aside. Bring a large pot of salted water to a rolling boil.
- Heat the olive oil in a sauté pan over medium heat. Add the onions and sweat them for about 2 minutes, until they begin to soften. Add the asparagus and sauté for 3 to 5 minutes, until the asparagus is just tender.
- Whisk the eggs, milk and cheese together in a large mixing bowl. Set the bowl next to the sink to access immediately after draining the pasta.
- Drop the pasta in the boiling water and cook to al dente. Drain, shake firmly 2 or 3 times to eliminate excess water, and immediately transfer to the mixing bowl with the egg mixture. Toss constantly for 30 seconds or so, coating all of the pasta with the sauce as it thickens. Add the asparagus and onions and toss to combine. Gently fold in the flakes of fish.
- Season with salt and pepper to taste and serve with additional Parmigiano-Reggiano, if you like.
Nutrition Facts : Calories 674.3, FatContent 19.5, SaturatedFatContent 4.7, CholesterolContent 307.1, SodiumContent 228.9, CarbohydrateContent 92.7, FiberContent 12.7, SugarContent 1.2, ProteinContent 33.1
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