Summer Time, and the Eating is Easy

I came back from DC and since I cooked up a storm for my sister’s family, I only want to make simple easy things here in my tiny kitchen in NYC. So I made a quick pasta dish that is satisfying and filling yet ready in a flash.

Salmon and Asparagus Spaghetti

½ lb whole-wheat spaghetti
½ tablespoon olive oil
1 large bunch asparagus
8 oz smoked salmon
½ cup cream
garlic powder
parsley
salt and pepper

Heat a pot of salted water for the spaghetti. Cut off the bottoms of the asparagus and cut the rest into 1-inch pieces. Once the pot of water comes to a boil, cook spaghetti according to package directions (probably about 10 minutes). Heat the olive oil in a large pot on medium heat. Add the asparagus, garlic powder, parsley and salt and pepper. Stir-fry the asparagus until tender, about 5 minutes. Pull the smoked salmon into tiny bit size pieces and add them to the asparagus with the cream and heat through. With a pasta scoop, transfer the spaghetti to the sauce mixture, draining most of the excess water. Toss the spaghetti immediately to distribute the asparagus and salmon. The cream should be absorbed by all of the pasta and just barely coat it.

Serve the pasta immediately with a fresh sprinkling of fresh ground pepper.