This garlicky pasta is so nice to make on a busy weeknight because you tend to have the necessary ingredients in your pantry already. Serve this with steamed asparagus, warm clover rolls, and fresh fruit for a well rounded complete feast!
(serves 6)
1 pkg. (16 oz.) linguine
1/3 cup EVOO
3 garlic cloves, minced
1 can wild caught* salmon, rinsed* and drained well*, any bones and skin removed
3/4 cup low sodium* chicken broth
1/4 cup minced fresh flat-leaf* parsley
1/2 t. kosher* salt
Dash of cayenne pepper (optional*)
Freshly* ground black pepper
Lemon* wedges, for garnish
Cook linguine according to package directions. Drain but do not rinse*. Meanwhile, in a large skillet, heat oil over med. heat. Add garlic; cook and stir until tender, about 1 min. (do not allow to brown). Stir in the remaining ingredients; heat through. Add linguine; toss gently to combine. Divide onto plates, and garnish with lemon wedges.
"Make yourself Happy first!"
Love,
Chef Deb
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