Ingredients:
1 Box Tolerant Chickpea Spaghetti
8 Oz. Salmon
2 Tbsp. Extra virgin olive oil
2 Tbsp. Lemon juice
1 Tsp. Lemon zest
2 Tbsp. Butter
1 Shallot, minced
2 Garlic cloves, minced
¼ Tsp. Crushed red pepper flakes
½ C. Sundried tomatoes in oil
½ C. Vegetable broth
¼ C. Parmigiano, grated
½ C. Basil, sliced thin
Sea salt to taste
Black pepper to taste
Directions:
Preheat oven to 425° F. Marinate salmon with 1 tbsp. of olive oil, lemon juice, zest, salt, and pepper. Bake in oven for 8-10 min., then set aside. In a skillet over medium heat add remaining oil, butter, shallot, garlic, crushed red pepper, and sundried tomatoes. Heat for 2-3 min. or until shallot is translucent. Add vegetable broth and bring to a simmer.
Meanwhile, cook pasta according to package directions. Reserve 1 c. of cooking water, drain and add pasta to the vegetable broth. Flake in salmon and cooking water if needed. Toss well, remove from the fire then add Parmigiano and basil.
