Bowtie Pasta with Salmon, Broccolini, Squash and Tomatoes
Recipes Healthy Cooking Main Dish Meal ideas Quick and Easy Seafood
Description
Make a delicious, healthy dinner with little mess or fuss in parchment paper packets. Change up the ingredients if you would like, it's all good.
Ingredients
3 c. dry bowtie pasta
8 oz. salmon, boneless, skinless
4 stalks broccolini, cut and blanched
2 oz. summer squash, thinly sliced
10 each cherry/grape tomatoes, various colors, halved
1 clove garlic, minced
fresh basil (a few whole leaves)
1 oz. extra virgin olive oil
1 T. butter
freshly squeezed juice from ½ of a lemon
salt and pepper, to taste
pinch red chili flakes
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Cook pasta in well salted boiling salted to al dente, about 11 minutes; drain; place in a mixing bowl, add butter and garlic; toss; add broccolini, squash, tomatoes that are crushed in your hand over the bowl just before adding, lemon juice, salt, pepper and chili flakes. Set aside; let sit.
Slice salmon into four 2 oz. filets.
Lay 2 sheet of parchment paper out, each about 9x12 inches; fold each in half. Lay pasta down close to the fold; top with 2 filets of salmon, a little lemon and fresh basil.
Fold parchment around the edges tightly in ¼ in folds to create a half moon shape. Make sure to press down firmly while folding and crimping to seal the packets well, otherwise steam will escape.
Place packets on a baking sheet. Bake at a pre heated 375 degree oven for 10 - 12 minutes.
Serve the parchment packet directly on a plate and cut open at the table.
2 servings.