A delightful pasta dish that's quick and easy to make - vegetables, salmon, herbs, and pasta tossed in lemon mustard sauce.
*See Kitchen Notes for more information and substitutions.
Cook the pasta according to the package. After the pasta has been boiling for at least 4 minutes or just before draining, scoop about 1 cup water from the pot. Set aside and let the pasta finish cooking.
While the vegetables are cooking, in a small bowl, whisk together the ingredients for the dressing.
If the vegetables are tender prior to the pasta being ready, remove from the heat.
When the pasta is done, drain. Add the drained pasta to the vegetables along with the salt and pepper. Over low heat, using a pasta fork, add the dressing and toss pasta and vegetables to combine and coat.
Serve and enjoy!
Servings - I state that this makes 4 servings, but in reality, they are a little bigger than a FDA serving size; therefore, the two of us get a dinner and a light lunch from this recipe.
Skillet – You’ll be adding the pasta to the vegetables once it’s done so use a large enough skillet to hold all of the ingredients.
Roasted Bell Pepper - If you don't have a roasted bell, you can use a raw sweet pepper, sliced thin, then halved.
Asparagus - Other vegetables that you can used in place of the asparagus include broccoli, young broccoli, kale or Swiss Chard.
Dill Weed - If you don't have dill weed, I would recommend tarragon, but cut the amount in half.
Smoked Salmon - Costco has a Honey Smoked Salmon that is quite delicious. It is large enough for a meal for two with a little leftover for this pasta dish. No matter what salmon you use, it should be relatively firm and not one packaged in oil or liquid.
Lemon Juice - If you have preserved lemons, substitute the lemon juice and zest with 1 Tbsp. preserved lemon juice and ¼ preserved lemon, minced. Preserved lemons make this dish even better!
Optional dairy - If you want the sauce a little thicker and creamier, then add half & half or cream. It doesn't change the flavor of the sauce, just the texture.
Recipe author: MJ of MJ's Kitchen