You can whip this lovely and filling pasta up easily on a weeknight when you get home late. It’s light but filling and unique, and it goes so well with a cold glass of Chardonnay!
• ½ lb. pasta, any shape (I like bowties)
• ½ lb. fresh salmon, cut into chunks
• 1 yellow squash, chopped
• 1 tbsp. butter
• ½ cup chopped red onion
• 1 cup cherry tomatoes
• ½ cup cream
• Zest of 1 lemon
• ¼ cup white wine
• ½ cup grated Parmesan cheese
Cook the pasta until al dente. Reserve ½ cup of the pasta water.
In a skillet, melt the butter and add the onion and squash. Cook until softened, about 5 minutes. Add the white wine and cherry tomatoes, and cook another 5 minutes until wine is mostly evaporated.
Stir in the salmon and cook over medium high heat for about 2 minutes, then add the cream and pasta water. Heat through for about a minute more, or until thickened, then remove from heat and stir in the lemon zest. The salmon should be tender but fully cooked.
Stir in the cheese gently.
Season with salt and pepper and serve.
