Summer Salmon Pasta

INGREDIENTS

1 lb. package of pasta
1, 15 oz can of salmon OR 1-2 summer squash
4 cloves of garlic
1 lemon
1 tsp. of parsley (more to taste)
4 Tbsp. cooking oil
Salt, pepper, etc. to taste

INSTRUCTIONS

1. Boil a large pot of salted water for the pasta. Cook pasta to your desired firmness.
2. While the pasta is cooking, peel and chop 4 garlic cloves.
3. Open the can of salmon and flake the fish with a fork to make bite-size pieces, OR slice the squash in half and then into half-moons about ½” thick.
4. Just before the pasta is finished cooking, heat 4 Tbsp. of oil in a large pan or skillet.
5. Once the oil is hot, add the garlic and sauté gently for 30 seconds, being careful not to burn the garlic.
6. Add the flaked salmon OR sliced squash, lemon juice, lemon zest, and parsley. Heat through, stirring to incorporate all the ingredients. If using salmon, consider adding the liquid for even more flavor.
7. Once the pasta is ready, take 2 Tbsp. of the pasta water and mix into the sauce mixture.
8. Drain the pasta and add to a large bowl.
9. Toss the sauce mixture with the pasta and top with more parsley or any other seasonings you like. Enjoy!

CARROT TIPS

• If salmon isn’t your favorite fish, this recipe could easily be switched to tuna, sardines, or any other canned fish.
• Adding tomatoes – garden-fresh, jarred and sundried, or a can of diced tomatoes – makes this an even heartier dish.
• Herbs like oregano, marjoram, Italian seasoning, and red pepper flakes can add more dimension to the dish.
• Pair with a light salad and crusty bread for the perfect summer meal! Skip the butter on your bread and go full Mediterranean with olive oil for dipping.

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