Wild Alaskan Smoked Salmon Pasta Primavera
Indulge in the vibrant flavors of Wild Alaskan Smoked Salmon Pasta Primavera, a stunning dish that combines creamy fettuccine with garden-fresh vegetables and the smoky richness of premium salmon. This recipe showcases tender asparagus, zucchini, cherry tomatoes, and sweet peas in a velvety Parmesan and lemon cream sauce, perfectly balanced with the zing of fresh basil and a hint of red pepper flakes for optional heat. Flakes of Wild Alaskan smoked salmon elevate the dish to gourmet status, while a touch of lemon zest adds a bright, citrusy finish. Ready in just 35 minutes, this easy yet elegant dinner is perfect for seafood lovers and pasta enthusiasts alike. Serve it as a satisfying weeknight meal or a show-stopping centerpiece for special occasions.
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Recipe Information
Ingredients
- 12 oz dry fettuccine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup frozen peas, thawed
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 6 oz Wild Alaskan smoked salmon, flaked
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus and zucchini to the skillet, cooking for 4-5 minutes until the vegetables begin to soften.
Stir in the cherry tomatoes and peas, cooking for another 2-3 minutes until the tomatoes start to release their juices.
Reduce the heat to low and pour in the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese, lemon zest, and lemon juice, stirring until the cheese melts and the sauce thickens slightly. Season with salt, black pepper, and crushed red pepper flakes if desired.
Gently fold in the flaked Wild Alaskan smoked salmon, ensuring it is well distributed but not broken into very small pieces.
Toss the cooked fettuccine into the skillet with the sauce and vegetables, mixing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach your desired consistency.
Remove from heat and sprinkle the chopped fresh basil over the pasta. Toss lightly to combine.
Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
