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!


  • 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


  1. 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.

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