Creamy Asparagus & Salmon Pasta
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
6 to 8
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Calories
661 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Asparagus & Salmon Pasta
Description
This pasta recipe uses farfalle (bow tie) pasta cooked until al dente alongside asparagus cooked briefly to retain snap and bright green color. The creamy sauce is made by simmering heavy cream until reduced by half, then incorporating lemon zest, freshly grated Parmesan cheese, dill, and cooked flaked salmon. The combination creates a luscious, flavorful coating that clings to each pasta piece.
The lemon zest adds a refreshing brightness that cuts through the richness of the cream and butter, while dill brings a subtle herbaceousness complementing the salmon. The asparagus adds gentle crunch and freshness. Seasoning with kosher salt and fresh ground black pepper enhances the flavor. Mixing cooked pasta and asparagus into the sauce completes the dish.
This pasta pairs well with simple side salads or steamed vegetables and can serve as a main meal. It's suitable for those who enjoy seafood pasta with a creamy, vibrant sauce and seasonal vegetables like asparagus.
Ingredients
- 1 pound bow tie pasta or farfalle, dried
- 2 cups asparagus cut into 1-inch pieces, chopped spears
- 2 cups heavy cream
- Meyer lemon zested (use 2-3 regular lemons if you can't find Meyer lemons, 2
- ½ cup Parmesan Cheese freshly grated
- ⅛ cup dill chopped, plus more for serving, fresh
- 2 cups salmon flaked, cooked
- kosher salt freshly ground
- black pepper freshly ground
Instructions
- Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
- When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
- While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 139mg | 46% |
| Sodium | 190mg | 8% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 4mg | 4% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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