TASTY Recipes

Spring Pasta with Salmon, Peas, and Dill

Ingredients
Cooking spray
12 oz. salmon fillets, skin removed
1 tsp. whole coriander, crushed
Kosher salt and freshly ground black pepper
1 lb. cavatappi or other short pasta
8 oz. fresh or frozen English peas
4 tbsp. unsalted butter, cut into pieces
1/2 yellow onion, chopped
1/2 c. dry white wine
3 tbsp. fresh dill, torn

Directions

Step 1
Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
Step 2
Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
Step 3
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

Beef Stroganoff

Ingredients
6 oz. egg noodles (half 12-ounce bag)
3 tbsp. olive oil
1 lb. sirloin steak, thinly sliced
Kosher salt
Pepper
1 onion, thinly sliced
10 oz. button mushrooms, sliced
4 oz. shiitake mushrooms, stems discarded and caps thinly sliced
1 clove garlic, finely chopped
1/2 c. dry white wine
1/2 c. low-sodium beef broth
1/2 c. sour cream
1 tbsp. Dijon mustard
1/2 tsp. Worcestershire sauce
Chopped parsley, for serving

Directions

Step 1
Cook egg noodles per package directions.
Step 2
Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat. Season steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to bowl.
Step 3
Reduce heat to medium. Add onion and 1 tablespoon oil and cook, stirring occasionally, 6 min. Add mushrooms, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Increase heat to medium-high and cook, tossing occasionally, until mushrooms release their juices and begin to brown, 6 minutes. Stir in garlic and cook 1 minute.
Step 4
Add wine and cook, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 3 minutes.
Step 5
Remove from heat and stir in sour cream, mustard and Worcestershire sauce. Fold beef into sauce and spoon over noodles. Serve sprinkled with parsley.

Zucchini Linguine

Ingredients
2 large zucchini (8 oz. each), coarsely grated
12 oz. linguine
1/4 c. olive oil
5 cloves garlic, thinly sliced
1 red chile, thinly sliced
1 tsp. grated lemon zest plus ¼ cup lemon juice (from about 2 lemons), plus more zest for serving
1/2 c. grated Parmesan cheese, plus more for serving
Kosher salt
1 c. microgreens

Directions

Step 1
Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
Step 2
Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
Step 3
In large skillet, heat oil, garlic, and chile on medium-low, stirring often, until garlic begins to turn light golden brown, 4 to 6 minutes.
Step 4
Immediately remove from heat and stir in lemon zest and juice, Parmesan, 1/4 cup reserved pasta water, and 1/2 teaspoon salt. Add pasta, return to medium-high, and cook, tossing until sauce coats noodles, adding additional reserved pasta water as necessary.
Step 5
Toss with grated zucchini. Divide among bowls and serve topped with microgreens, Parmesan, and additional lemon zest if desired.

Tricolore Skillet Lasagna

Ingredients
Kosher salt
Freshly ground black pepper
12 oz. lasagna noodles
1/4 c. extra-virgin olive oil, plus more for baking sheet
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 (28-oz.) can whole peeled tomatoes
6 oz. prepared basil pesto (¾ c.)
8 oz. fresh mozzarella, thinly sliced
1/2 c. grated Parmesan (2 oz.), plus more for serving

Directions

Step 1
Fill a large oven-safe, straight-sided skillet (preferably 12") about ¾ full with water and bring to a boil. Add 1 tablespoon salt and return to a boil. Add the lasagna noodles and cook, turning often with tongs, two minutes less than the package directions for al dente (usually about 7 minutes). Transfer noodles to an oiled baking sheet and gently toss to coat. Drain skillet.
Step 2
Preheat broiler to high with a rack in the upper third. Heat olive oil in the same skillet over medium-high. Add onion and garlic and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until onions begin to brown, 3 to 5 minutes. Add tomatoes, breaking them up with your hands as you add them to the skillet, and stir to combine. Bring to a simmer and cook 5 minutes.
Step 3
Remove the skillet from the heat and add the noodles, tossing gently and letting them fold onto themselves until evenly coated with the sauce. Dollop with the pesto and top with the mozzarella and Parmesan. Transfer skillet to the oven and broil until cheese is melted and bubbly, 2 to 3 minutes. Let cool slightly before serving, topped with more Parmesan.