One-Pot Spring Pasta with Smoked Salmon

One-Pot Spring Pasta with Smoked Salmon  ⁓   A streamlined cooking process, lots of veggies, and filling protein make this fresh and flavorful pasta dinner a winner!

One-Pot Spring Pasta with Smoked Salmon  ⁓   A streamlined cooking process, lots of veggies, and filling protein make this fresh and flavorful pasta dinner a winner!

 

Though “spring” is in the name of this delightful recipe, I fully encourage you to partake of it well into the summer for its light, bright flavor and effortless appeal.  It’s the sort of all-in-one meal you can pull off on a busy weeknight, yet it’s every bit special enough for company. Besides, spring isn’t officially over yet…and it was rather late in coming this year, anyway!

Lightly adapted from an Epicurious recipe, I adore the way the smoky, briny salmon perks up this dish without overpowering.  With the splashes of pink and green, the plate is visually appealing, too.

One-Pot Spring Pasta with Smoked Salmon  ⁓   A streamlined cooking process, lots of veggies, and filling protein make this fresh and flavorful pasta dinner a winner!

When we recently enjoyed this for dinner, my younger son asked if it was a Mediterranean dish.   He knows that this style of eating involves lots of fish and colorful vegetables, and this pretty dish clearly suggested that to him.  The lemony flavor adds a certain freshness to the meal, which feels light yet filling and mildly indulgent all at the same time.

In the original recipe, Epicurious summed it up nicely: “Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook—just drape the slices over each bowl before serving.”

If you expect leftovers, top each plate with the amount of salmon you need for the first night, and store what’s left separately from the pasta.  That way, when you reheat the pasta, you won’t end up cooking the smoked salmon.  Leftovers taste great this way, although I’ve also cut the recipe in half for a delightful dinner for two.

One-Pot Spring Pasta with Smoked Salmon  ⁓   A streamlined cooking process, lots of veggies, and filling protein make this fresh and flavorful pasta dinner a winner!

Sautéed Shrimp & Asparagus with Crispy Prosciutto & Parmesan is another one-pan meal that’s light and fresh and so full of flavor.

One-Pot Spring Pasta with Smoked Salmon
Yield: 4-5 servings
A streamlined cooking process, lots of veggies, and filling protein make this fresh and flavorful pasta dinner a winner!
Ingredients
  • 12 ounces spaghetti or linguine (may use your favorite gluten-free pasta)
  • 1 teaspoon kosher salt (plus salt for cooking the pasta)
  • 1 bunch asparagus (about 1 pound), trimmed, cut into 1″–1½” pieces
  • 1 (10-ounce) bag frozen peas
  • 4 tablespoons cold butter, cubed
  • 3 tablespoons fresh lemon juice plus the zest of one lemon
  • 1/2 cup sour cream
  • 1 1/2 teaspoons freshly ground pepper
  • 6 ounces smoked salmon, sliced into ½” strips
  • 1/3 cup fresh basil leaves
Instructions

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until a tad under al dente, 7 minutes (or 2 minutes less than package instructions). Add the asparagus and continue to cook, stirring, for 1 minute. Add the peas and cook until hot, about 1 minute more. Reserve 1/2 cup of the pasta cooking liquid, and then drain the pasta, asparagus, and peas together.

Transfer the pasta and vegetables to a large bowl—or back to the now empty pot if preferred. Add the butter, lemon juice and zest, sour cream, 1 teaspoon salt and the pepper. Toss, adding the reserved pasta cooking liquid as needed, until a smooth sauce coats the pasta (you may not need all of it).

Divide the pasta among plates or bowls. If the basil leaves are small, you can use them whole.  If not, tear or thinly slice them as desired.  Top the individual plates with the salmon and basil, and enjoy.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

 

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Comments

    1. Ann Post author

      Sugar peas would be a wonderful addition or substitute in this dish, Sue. Thanks for mentioning and so glad you enjoyed!

      Reply
  1. Beverley Press

    First of all I love that you can make this in one pot. Then adding all those delicious flavours, yummy! xoxo

    Reply
  2. Katie Post author

    Delightful recipe to enjoy our fresh asparagus and the smoked salmon added so much flavor with ease. Will make again!

    Reply