Plus I’m adding smoked salmon and fresh wilted spinach. So we’re going to blog this one as original, in the nature of those “Based On a True Story” kind of TV deals.
It’s “based” on a published recipe, in that I got the idea for putting asparagus on pasta somewhere. 😄
It’s “based” on a published recipe, in that I got the idea for putting asparagus on pasta somewhere. 😄
You can see quite clearly here that I am not really one of those “check your recipe carefully first” kind of cooks. Spinach and asparagus have both been steamed (microwave is the easiest steaming method there IS), smoked salmon has been cut bite-sized, and pasta has already been cooked.
It was THEN I decided to check the recipe and head out on my own. Mainly because I simply do not have the energy to scrub out a saucepan: I wonder how many recipes begin that way? Plenty of mine do, looking for cooking and/or cleaning shortcuts.
Julia Child I am NOT. I am all about the shortcuts in the kitchen!
All right, what we’re going to do for sauce here:
I’m starting with heating a cup of water with my favorite gluten free broth base, 2 minutes in the microwave, in a four cup glass measure.
*If you do not own a four cup measure, you need to get one. IKEA’s are awesome - but - I have no idea if IKEA sells theirs online. Mine came from the store.
While that’s heating, I am whisking 1/2 C milk with 2 heaping tablespoons cornstarch in a small bowl.
I am adding one cup milk, 2 minced garlic cloves, and 4 teaspoons stone ground mustard to the broth in the four cup measure, stirring, and then whisking in my milk-and-cornstarch slurry.
Back into the microwave, keeping an eye on it so it doesn’t boil over! Two minutes, stir, another two minutes and it’s thickened nicely.
Excellent! Nice and quick, tastes good, and nothing sticks to anything.
Adding a splash (2 tablespoons) of lemon juice, to add a touch of citrus for the salmon.
Stirring it all together!
*And I’m noticing, as I figure calories here, I actually lightened up that original sauce considerably: it had olive oil and flour in it, both.
CREAMY ASPARAGUS AND SMOKED SALMON PASTA
16oz pasta (I used Tinkanyada for gluten-free)
20oz fresh spinach
2lbs fresh asparagus
2 3oz packages smoked salmon, cut into bite-sized pieces
1 C water
2 teaspoons broth base or bouillon (Orrington Farms is marked gluten-free)
1 1/2 C 2% milk, divided
2 heaping tablespoons cornstarch
2 minced cloves garlic
4 teaspoons stone ground mustard
2 tablespoons lemon juice
Fresh Parmesan, to top
Lemon zest and/or parsley for garnish
1. Cook pasta according to package directions.
2. Trim asparagus and break into bite-sized piecets. Steam.
3. Wilt the spinach. I used the microwave, because it's the easiest clean-up.
4. Stir broth base into water and microwave 2 minutes in a four-cup glass measure.
5. Whisk half a cup of milk with the cornstarch until no lumps remain.
6. Stir remaining cup of milk, garlic, and mustard i nto heated broth. Add the cornstarch slurry. Whisk and bring to boiling in the microwave, stirring occassionally.
7. When sauce is thickened, pour over pasta, asparagus, spinach, and salmon. Toss. Serve with fresh Parmesan, and topped with parsley and/or lemon zest, as you prefer.
Servings: 8
Calories per serving: 305 (does not include the fresh Parmesan)
1. Cook pasta according to package directions.
2. Trim asparagus and break into bite-sized piecets. Steam.
3. Wilt the spinach. I used the microwave, because it's the easiest clean-up.
4. Stir broth base into water and microwave 2 minutes in a four-cup glass measure.
5. Whisk half a cup of milk with the cornstarch until no lumps remain.
6. Stir remaining cup of milk, garlic, and mustard i nto heated broth. Add the cornstarch slurry. Whisk and bring to boiling in the microwave, stirring occassionally.
7. When sauce is thickened, pour over pasta, asparagus, spinach, and salmon. Toss. Serve with fresh Parmesan, and topped with parsley and/or lemon zest, as you prefer.
Servings: 8
Calories per serving: 305 (does not include the fresh Parmesan)
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