The Home Cook Advantage: I love Giada De Laurentiis. Her recipes are absolutely perfect for the home cook and that is who Al Dente Pasta is made for. My belief is that pasta can be prepared in the home just as well as in a restaurant, sometimes even better and healthier–but always less expensive.
I took Giada’s recipe for Whole Wheat Spaghetti with Lemon, Basil and Salmon and modified it to use Al Dente Whole Wheat Fettuccine. Because Al Dente Pasta cooks in just 3-4 minutes, I changed the timing to Giada’s recipe. My daughter and I LOVED the way it turned out and it is probably one of the heathiest, easiest recipes known to man, woman and child.
Monique’s version of Giada’s Whole Wheat Pasta with Lemon, Basil and Salmon
1/2 bag (6-8 oz) Al Dente Whole Wheat Fettuccine
1 lb. Salmon, cut into 4 even pieces (I used Norwegian)
6 oz. baby spinach
1 clove garlic, minced
3 Tbsp capers
Juice of 1/2 lemon (2 Tbsp)
1/2 tsp. kosher salt
fresh basil (if available)
3 Tbsp. Olive Oil
Step by Step Instructions
In a deep skillet or pot, set aside combination of spinach, garlic, capers, lemon juice, salt, 2 Tbsp. extra virgin olive oil and fresh basil.
In the meantime, bring large pot of salted water to boil. Add pasta. Test after 4 minutes to check for doneness. Before draining pasta, ladle 1/2 cup of hot pasta water out of pot and add to spinach mixture. Drain pasta and add hot pasta to spinach mixture.
Season salmon with salt and pepper, heat 1 tbsp. olive oil in skillet and cook salmon for approximately 2 minutes on each side.
One minute before salmon is cooked, toss pasta and spinach over medium heat until and spinach is wilted and pasta is hot.
Serve salmon over the pasta and enjoy!
I just got word that Giada will be at the Metropolitan Cooking & Entertaining Show in Washington D.C, November 7 and 8. I am hoping our paths will cross and I will get to meet her. Stop by and see us if you in the area!