Linguine Pasta with Canned Salmon and Asparagus
Easy recipe, quick dinner, healthy.
Course: Main Course
- 2 7oz Cans of Live Ocean premium salmon fillets
- 16 oz Linguine pasta
- 1/3 Cup Fresh parsley coarsely chopped
- 3 cloves Garlic finely minced
- ¼ Cup Olive oil EVOO
- ¾ Cup Vegetable broth (or chicken broth)
- ¼ tsp Salt
- ½ tsp Freshly ground pepper
- ¼ tsp Cayenne pepper
- Squeeze of fresh lemon
Prepare pasta according to package directions, drain, reserving liquid, and set aside.
While the pasta is cooking, saute garlic in the olive oil. Be careful not to burn it.
Add salmon, vegetable broth, parsley, salt, pepper, peas/asparagus and cayenne pepper to the garlic and olive oil pan.
Cook over medium heat until heated through.
Add pasta to salmon mixture in skillet, and toss to coat.
If mixture is too dry, add some of the water reserved from cooking the pasta.
Toss in parsley and serve with a salad and garlic bread. Sprinkle with parmesan cheese. Serve with a side salad.
NOTES: Substitute 16 oz of your favortie pasta such as bow ties (farfalle), shells, elbows, or angel hair spaghetti. You may also substitute 1 cup frozen peas, defrosted or spinach instead of the asparagus.