PASTA WITH LEMON AND GOAT CHEESE


SALMON WITH SPICY PINEAPPLE SALAD


Cooking the green beans along with the pasta saves you time in this easy vegetarian dinner.


READY IN 15 MIN. – SERVINGS 4


1 (16 oz) pkg medium shells 1 (12 oz) pkg trimmed and washed green beans 2 tbsp olive oil ½ cup diced onions ¼ cup whole milk


1 (4 oz) log goat cheese ¼ cup grated Parmesan 1 lemon ¼ cup sliced almonds, toasted


STEP 1 Cook the shells according to package directions. Cut the green beans into halves and add to pot 2 min. before pasta is done cooking. STEP 2 Meanwhile, in a 10-inch skillet, heat the oil on medium and add the onions. Cook 5 min., until golden, stirring often. Stir in the milk. STEP 3 Crumble the goat cheese into the skillet and cook 2 min., until melted, stirring often. Remove from heat and stir in the Parmesan. Grate zest from the lemon into skillet. STEP 4 Drain shells and green beans well and toss with goat cheese mixture. Season with salt and pepper to taste. Garnish with the almonds. Serve with lemon, if desired.


Per serving: 686 calories, 22g fat, 9g saturated fat, 29mg cholesterol, 260mg sodium, 95g carbohydrate, 7g fiber, 8g sugar, 27g protein


SIMPLE SWAP: Frozen green beans can sub in for fresh


green beans in any season.


1½ tbsp Cajun or Creole seasoning 2 tbsp olive oil, divided 4 (6 oz each) salmon fillets


2 cups pineapple chunks 5 mini cucumbers 1 serrano chili 3 green onions 1 tbsp lime juice


seasoning Cajun


This bold Louisiana-style seasoning fetures red


pepper, paprika, garlic, and onion.


STEP 1 Arrange oven rack 6 inches from broiler. Heat broiler on high. In a small bowl, stir together the Cajun seasoning and 1 tbsp oil. STEP 2 Arrange the salmon, skin-sides down, on a foil-lined baking sheet. Rub top and sides of salmon with the seasoning-oil mixture. Broil 5–6 min., until desired doneness. STEP 3 Meanwhile, chop the pineapple into smaller chunks and add to a large bowl. Thinly slice the cucumbers, chili, and green onions. Add to pineapple along with lime juice and remaining 1 tbsp oil. Toss to combine. Season with salt to taste. STEP 4 Serve salmon with pineapple and cucumber salad.


Per serving: 480 calories, 30g fat, 6g saturated fat, 94mg cholesterol, 106mg sodium, 17g carbohydrate, 2g fiber, 11g sugar, 36g protein


Press a fork into the corner of the salmon— if it flakes, it’s ready.


READY IN 15 MIN. – SERVINGS 4


www.savoryonline.com | June 2019 99


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