Best One Pot Spring Pasta With Smoked Salmon Recipes

PRESSURE-COOKER SMOKED SALMON PASTA

Pressure-Cooker Smoked Salmon Pasta image

I love making one-pot pastas in my pressure cooker. Every noodle soaks up the flavors of the delicious ingredients. I tried a version with some leftover smoked fish and fresh dill, and boom-this smoked salmon pasta was born. It's now a staple in our house because the dish is on the table in a half hour and the kids love it! -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2-1/4 cups chicken broth
1/2 pound smoked salmon fillets, flaked
1/2 cup heavy whipping cream
2 tablespoons snipped fresh dill
1/2 teaspoon pepper
12 ounces uncooked penne pasta
Optional: Additional dill and lemon slices

Steps:

Place broth, salmon, cream, dill and pepper in a 6-qt. electric pressure cooker; top with penne (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Gently stir before serving. If desired, top with additional dill and lemon slices.

Nutrition Facts : Calories 322 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Fettuccine With Asparagus and Smoked Salmon image

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Steps:

Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
Bring a large pot of salted water to a boil for the pasta.
While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams