The beauty of this recipe lies in its simplicity and versatility. Whole wheat pasta provides a healthy base for the dish, while tinned salmon adds protein without the work. Furthermore, brussels sprouts and peas are present for texture, color, and added nutritional value. All are brought together with a light sauce made with lemon, parmesan, and pasta water which has a magical way of forming light yet flavorful sauces that really cling to the pasta.

Instructions

Bring a pot of water to a boil and cook the pasta according to the packaging instructions.
Meanwhile, heat a tablespoon of oil in a large pan over medium.
Add the onion and sauté for 2 minutes, then add the garlic and continue to sauté for 30 seconds.
Remove the onion and garlic from the pan and set aside.
Add the remaining oil and heat over medium. Add the brussels sprouts once the oil is hot.
Cook for 5 minutes or until tender and lightly browned.
Add the peas and salmon. Cook while stirring for 2-3 minutes, then return the onion and garlic to the pan.
Drain the pasta but reserve 300 milliliters of pasta water.
Add the pasta to the pan with the lemon zest, juice, cheese, salt, and black pepper. Toss to combine.
Continue to toss as you slowly pour in the pasta water. Stop once a creamy sauce forms and the pasta is lightly coated. You may not need all the water.
Finish with parsley, plate, and serve.

Nutrition Facts

Calories

699.02

Fat (grams)

32.21 g

Carbs (grams)

61.92 g

Fiber (grams)

11.5 g

Protein (grams)

44.93 g

Whole Wheat Pasta with Tinned Salmon, Brussels Sprouts, and Peas