Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
33
High
Nutrition per serving
Calories728.4 kcal (36%)
Total Fat40.2 g (57%)
Carbs61.8 g (24%)
Sugars5.5 g (6%)
Protein30.7 g (61%)
Sodium269.7 mg (13%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 pounddried bow tie pasta
or farfalle
2 cupsasparagus spears
chopped, cut into 1-inch pieces
2 cupsheavy cream
2Meyer lemons
zested, use 2-3 regular lemons if you can't find Meyer lemons
½ cupparmesan cheese
freshly grated
⅛ cupfresh dill
chopped, plus more for serving
2 cupssalmon
flaked, cooked
kosher salt
freshly ground pepper
Instructions
Step 1
Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
Step 2
When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
Step 3
While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
Step 4
Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
Step 5
Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.
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