Creamy Salmon and Edamame Cavatappi with Baby Kale
For busy weeknights, this healthy one-pot meal makes a tasty dinner that’s ready in minutes and even quicker to clean up.
Servings
2
Servings
2
Instructions
  1. Heat olive oil in Dutch oven or large heavy-bottom saucepan set over medium-high heat; cook shallots and garlic approx. 2 minutes or until starting to soften. Stir in water and milk; bring to boil. Stir in pasta and salt. Reduce heat to medium-low; cover and simmer for 10 minutes.
  2. Stir in kale, edamame, cream cheese cubes, and smoked salmon; cover and cook for about 5 minutes or until pasta is tender. Stir in lemon zest, lemon juice, parsley, dill, chives, and pepper.
Recipe Notes

Note: Substitute reduced-sodium chicken or vegetable broth for water, if desired.

Recipe and photo courtesy of the National Pasta Association.