 | | Directions | PASTA:
- Bring 6 quarts of water to a boil.
- Add 1 tablespoon of salt and 1 pound of pasta.
- Cook until al dent approximately 8-10 minutes.
- Meanwhile, heat a large skillet over medium heat with 1/4 cup of olive oil.
- Add onion and garlic.
- Saute until onions are translucent (3-4 minutes).
- Add lemon zest, pepper flakes, tomatoes, sun-dried tomatoes and basil.
- Stir to combine.
- Add 1/2 cup of pasta water, snap peas and drained pasta.
- Set aside while you cook salmon.
SALMON:
- Cover baking sheet with foil.
- Lay fillets, skin side down, on foil.
- Drizzle with olive oil.
- Sprinkle garlic and rosemary over filets, sprinkle or squeeze fresh lemon juice over fillets.
- Place under broiler on low, cook for 3-5 minutes depending on thickness.
- Remove from oven.
- Divide pasta among 4 plates, place one filet on top of each plate of pasta.
- Garnish with parsley and grated parmesan cheese if desired.
|
|
|
Container: baking sheet, large skillet and large pasta pot
Servings: 4
|  | | Ingredients | | | |
| | |
| | |
| | |
| | |
| | |
| | |
| | |
| - | | 1 pound spaghetti or any long pasta of choice |
| - | | 1/2 cup olive oil plus extra for drizzling |
| - | | 1/2 red onion - diced |
| - | | 1/2 white onion - diced |
| - | | 3 cloves garlic - sliced |
| - | | 1 lemon - zested |
| - | | 1 teaspoon crushed red pepper - more or less depending on how hot you prefer it |
| - | | 6 leaves fresh basil - chiffonad |
| - | | 1 cup tomatoes - diced |
| - | | 8 ounces olive oil packed sun-dried tomatoes - drained and slice thin |
| - | | 10 ounces snap peas |
| |
| |
