A creamy and bright pasta with lemon, dill, sweet peas and honey smoked salmon

This Lemon Dill Pasta with Smoked Salmon and Peas is super easy and full of flavor. Each delicious forkful of pasta is coated in a creamy lemon sauce, accented with smoky, salty salmon and bursts of sweet peas. It’s a dish that comes together in no time, making it ideal for busy weeknights. But it’s also worthy of a special occasion. With fresh, vibrant flavors, this recipe is bound to become a favorite at your table.

What You’ll Need

• Pasta: Long or short cut pasta could work here; I used penne.
• Plain Yogurt: I always have Greek yogurt on hand. You could use another plain yogurt, but you may need to adjust the consistency of the sauce.
• Lemon: You’ll use both zest and juice.
• Pantry spices and herbs: Garlic powder, dried dill, red pepper flake
• Extra Virgin Olive Oil: Adds a touch of richness to the sauce
• Smoked Salmon: We love this honey smoked salmon.
• Peas: Use fresh spring peas when in season, otherwise use frozen.
• Fresh parsley: I keep fresh parsley on hand, but you can leave it off if you don’t happen to have any.

Seriously, this dish delivers so much flavor for so little effort — it could not be easier! Simply put pasta on to boil and mix up the lemon dill sauce while it’s boiling. The peas will cook in the same pot with the pasta. Then you’ll combine the pasta, peas and lemon dill sauce and stir until the pasta is well-coated with the sauce, adding reserved pasta water as needed to loosen it to your desired consistency. Gently mix in the salmon, then plate and devour!

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A cozy pasta with roasted garlic, butternut squash, goat cheese, spinach, and basil

This Roasted Garlic Butternut Squash Pasta with spinach in a creamy goat cheese sauce is warm, comforting and full of flavor. It combines hearty seasonal ingredients for a delicious and nutritious meal. Butternut Squash and spinach are nutrient-dense, while goat cheese and walnuts offer a protein boost.

This pasta is easy to make, but feels fancy enough for special occasions. Butternut Squash roasts on a sheet pan alongside onions and garlic until caramelized, then tossed into cooked pasta with a creamy goat cheese sauce, toasted walnuts, fresh spinach and basil. It all comes together in about an hour on one sheet pan and a pot.

Leftovers will keep in the fridge in an airtight container for up to 3 days. To reheat, add a splash of water (or saved pasta water!) to loosen the sauce, and microwave until warmed through.

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