Penne with Asparagus and Salmon - Penne agli Asparagi e Salmone
A simple succulent recipe that even I can cook successfully. A subtle combination of flavours that make this dish such a delight.
A simple succulent recipe that even I can cook successfully. A subtle combination of flavours that make this dish such a delight.
Servings 4 people
Ingredients
- 1/2 lb asparagus See Note, 225 g
- 2 tbsp olive oil 30 ml
- 1 medium onion finely chopped
- 16 oz tomatoes chopped 425 g
- 1/2 cup heavy cream 125 ml
- 1/2 lb fillet of salmon 225 g, See Note
- 1 lb pasta See Note, 450 g
- salt to taste
- ground pepper to taste
Instructions
- Steam the asparagus until tender but still firm, about 5 minutes.
- Drain and set aside.
- Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
- Add the salmon, tomatoes, salt, and pepper and the reserved asparagus and cook for 10 minutes.
- Add the cream and cook until slightly thickened, about 5 minutes.
- Add the cooked pasta and toss to combine.
- Serve immediately.
Notes
Note:
- The salmon fillets should be skinless and cut into 5mm strips.
- The asparagus should have the dry ends cut off, trimmed and cut into 2 cm pieces.
- Always choose your favourite pasta and cook according to the packet instructions.
- The tomatoes can be canned and must be drained.
Nutrition
Calories: 486kcal | Carbohydrates: 42g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 309mg | Potassium: 456mg | Fiber: 5g | Sugar: 5g