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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from the Pittsburgh Post-Gazette. The original recipe called for two cups of peas as well, but I thought that they made it too tuna-casserole-y. Ingredients:
1 lb pasta (fettucine or penne) |
16 ounces alfredo sauce |
8 ounces piece of fresh salmon fillets, sliced from skin in thin 2 by 1 inch pieces |
1/3 cup of pasta cooking water |
1/3 cup finely chopped fresh dill |
1 tablespoon freshly grated lemon zest |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook till firm-tender.
2. Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat until simmering. Add salmon and, stirring gently with a rubber spatula, simmer 1-2 minutes or until fish is opaque. Cover; remove from heat.
3. Remove 1/3 cooking water from pot. Drain pasta, return to pot. Add sauce, reserved cooking water, dill, and lemon zest. Gently turn with a rubber spatula to mix and coat.
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