Pasta With Smoked Salmon And Sun Dried Tomatoes Recipes

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil and red pepper flakes. Cook, stirring occasionally, until vegetables are crisp-tender, 8-10 minutes., Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.

Steps:

• Cut up salmon into small pieces. I usually do 1/2 inch x 2 inch strips. HINT: If you don't have 5 pounds of smoked salmon laying around, you can find "lox tidbits" at your local market. They're perfect for this dish as they are odds and ends cut off their big pieces of lox. You can also use those packages of pre-cooked glazed or peppered salmon if you like.
• Cut up sun-dried tomatoes into thin strips (1/4 inch by 1 inch).
• Cook, drain pasta. Fusili works well as it will grab and hold onto the sauce. I also like to make this with angel hair, linguine or regular spaghetti pasta.
• In large, non-stick skillet, melt butter and add cream. Bring to boil, stir, cook until slightly thickened.
• OPTIONAL STEP: Add the White Zinfandel wine now and continue cooking to reduce liquid until mixture slightly thickened like in previous step. NOTE** may completely skip this step and omit the wine if desired.
• Add parmesan cheese, garlic, pepper and oyster sauce. Stir, and continue cooking until mixture is thickened to sauce consistency.
• Reduce heat to low. Gently fold in salmon and sun-dried tomato pieces. Continue to cook on low for just a few minutes until salmon is heated.
• Spoon salmon sauce over cooked pasta. Sprinkle with freshly chopped parsley. Toss lightly to coat pasta. Serve immediately

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
• Add all remaining ingredients except dressing; mix lightly.
• Drizzle with dressing; toss to coat.

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.