Wednesday, October 6, 2010
Salmon and Garden Vegetable Farfalle (Bow Tie Pasta)
Recently, some of my girlfriends (who are also moms) shared with me that they are struggling to put veggies into their kids’ diet. Let’s just say, I’m very fortunate that both of my kids love vegetables (and seafood, isn’t that weird?) In this post, I just want to share this delicious recipe with you all that you can “trick” your kids into eating more veggies. This Salmon and Garden Vegetable Farfalle not only tastes good, it's also healthy. For example, salmon provides your body with a great sauce of omega 3 fatty acid, which is essential for kid’s brain development. (Read more Omega 3 health benefits from here)
Kids are very simple, they like to eat delicious food (who doesn’t?). So, besides making a dish delicious (and nutritious), make it fun, and make it colorful. Also, get your kids involved in the cooking process. That would certainly makes a difference. This dish is so simple to prepare that your kids can definitely help out in some of the steps. So, what are you waiting for? Let’s get cooking!
Salmon and Garden Vegetable Farfalle (Bow Tie Pasta):
16 ounces mini Farfalle (bow-tie pasta)
1 Onion, diced
16 ounces Salmon, cut into bite-size pieces
1 (14.5oz) Can Diced Tomatoes with Basil, Garlic and Oregano
1 Cup Fresh Mini Heirloom Tomatoes (or any cherry tomatoes)
1/2 Cup Sweet Corn Kernels, frozen or can
1 Cup Asparagus, diced (save a few tips for garnish)
1 Teaspoon Dry Dill
1/2 Cup Sour Cream
2 Tablespoon Olive Oil
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, and set aside.
In a large skillet, heat 1 tablespoon olive oil and sauté the onion until soft, about 5 minutes. Remove from heat and set aside.
In the same skillet, add another tablespoon of olive oil, sauté salmon for a minute, then add the canned and fresh tomatoes, sweet corn and asparagus until warm through.
Add pasta and reserved onion into the pan. Toss, and continue to add the reserved pasta water a little at a time, to create a thin sauce that coats the farfalle (you may not need all the water). Season lightly with salt and pepper. Remove from heat and stir in sour cream until well combined. Sprinkle dill on top and garnish with asparagus tips. Serve and enjoy.
This Recipe is linked to:
Sharing Sister Sunday
Family Fresh Cooking
This week's Craving