Fun fact of the day, did you know that farfalle (or better known as bow tie pasta), actually means “butterfly” in Italian? Well now that you had your little Jeopardy-ready lesson, time for the real fun to begin. While I rarely eat pasta, Barilla Plus is a great option because it’s packed with protein, fiber, and omega 3s. And hey, everything tastes better in cute shapes, am I right? (exhibit a: dino nuggets?! #tbt)
I was feeling kind of adventurous the other night, so I decided to experiment cooking with white wine. After much trial and error, I ended up with a lemon dill sauce with a white wine base. OBSESSED. Plus it was tons of fun to experiment adding different ingredients, so if dill isn’t your thing, try garlic, shallots, basil, or any other spice combo of your choice with the wine. And don’t forget to treat yourself with a glass of the good stuff afterwards (…or during – hey, it may help the creative juices flow!).
Salmon Farfalle with White Wine Sauce
1 6oz salmon fillet
1 cup pasta cooked
1/2 cup peas
2-3 cups spinach
8-10 asparagus spears
1/4 cup white wine
1-2 tsp vegan butter, melted
1 tsp olive oil
spices: dill, pepper, salt
1. Combine all sauce ingredients and adjust to your taste preferences
2. Season salmon fillet with sauce spices and wrap in a foil pouch with half of the sauce and extra lemon slices if desired.
3. Broil on high for about 10-12 minutes or until cooked to your preference.
4. Heat vegetables on a skillet with remaining half of the sauce until slightly wilted.
5. Add pasta and salmon (with the sauce) to the skillet and stir until well combined.
6. Bon Appétit!