Bowtie Pasta with Salmon, Broccolini, Squash and TomatoesRecipe preview on Faxo
Recipe

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
Steps
- 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.
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