Bowtie Pasta with Salmon, Broccolini, Squash and Tomatoes
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
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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.