Here’s one of my favorite light, summery, sunny type pastas. This light lemon garlic pasta with salmon also has the good fortune of being healthy! It’s all about simplicity and freshness. With fresh basil, garlic, lemon juice, olive oil, capers and salmon, you practically have summer on a plate.
And to top it off, for a tiny bit of decadence, we’ll sprinkle some Parmesan loving on it. There’s no cream sauce to carry it so this is all about the goodness and tastiness of high quality olive oil mixed with fresh, awesome flavors.
Shall we?
Ingredients:
- 16 oz. rigatoni/pasta
- 1 teaspoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- Salt and pepper to taste
- 1 lb. salmon fillet
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons capers
- Parmesan cheese, shaved or grated
Instructions:
- 16 oz. rigatoni/pasta
- 1 teaspoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 cup basil leaves, finely chopped
- Salt and pepper to taste
- 1 lb. salmon fillet
- Zest of one lemon
- 2 tablespoons lemon juice
- 2 teaspoons capers
- Parmesan cheese, shaved or grated
NOTES:
- *If reheating and the pasta is dry, add more olive oil after reheating it to moisten it up.