Lemon-Dill Salmon Pasta
- 1 lb pasta (fettucine or penne)
- 16 ounces alfredo sauce
- 8 ounces piece of fresh salmon fillets, sliced from skin in thin 2 by 1 inch pieces
- 13 cup of pasta cooking water
- 13 cup finely chopped fresh dill
- 1 tablespoon freshly grated lemon zest
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook till firm-tender.
- Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat until simmering.
- Add salmon and, stirring gently with a rubber spatula, simmer 1-2 minutes or until fish is opaque.
- Cover; remove from heat.
- Remove 1/3 cooking water from pot.
- Drain pasta, return to pot.
- Add sauce, reserved cooking water, dill, and lemon zest.
- Gently turn with a rubber spatula to mix and coat.
pasta, alfredo sauce, salmon, pasta cooking water, dill, freshly grated lemon zest
Taken from www.food.com/recipe/lemon-dill-salmon-pasta-335981 (may not work)