Creamy Northwest Salmon Penne Share Tags: entree, pasta, chive and onion cream cheese, smoked salmon, entree round 2 Isabelle and I went to visit my folks up in the Washington state this week. I really wanted to create a northwest dish to thank my parents for their hospitality. I came up with this insanely quick pasta. It takes minutes to put together and taste like a bite of fresh ocean air! We love it!! Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Servings: 6 16 ounce(s) of penne rigate
1/4 cup(s) of red onion,chopped
8 ounce(s) of Philadelphia Chive and Onion Cream Cheese
2 tbsp. of fresh lemon juice
3 tbsp. of fresh dill, coarsely chopped
3 tbsp. of capers
8 ounce(s) of smoke salmon, coarsely chopped
1/2 cup(s) of canned in water quartered artichoke hearts
2 tbsp. of lemon zest
1 pinch of fresh black pepper
1 pinch of sea salt
Steps
Cook pasta in large pot of heavily salted water until al dente, about 11 minutes.
Reserve 1/2 cup of pasta water and drain the rest.
Return pasta to pot. Add onion, cream cheese, lemon juice, dill, capers, salmon, and artichoke hearts.
Add reserved pasta liquid and toss gently until all pasta is covered in cream cheese sauce.
Spoon pasta into serving dish.Sprinkle with lemon zest, pepper, and salt.
Enjoy!