Creamy Bell Pepper & Salmon Pasta
½ (8-oz) pkg uncooked whole-wheat angel hair pasta
1 Tbsp olive oil
1 clove garlic, minced
1 organic red bell pepper, thinly sliced
½ (8-oz) pkg cream cheese
½ cup freshly grated Parmesan cheese
1 Tbsp butter
¼ cup 2% reduced-fat milk
2 Tbsp chopped fresh flat-leaf parsley
4 ounces SeaBear smoked wild-caught salmon, flaked
Cook pasta in a Dutch oven according to package directions; drain, reserving ¼ cup pasta water.
Add oil to Dutch oven and heat over medium-high heat; add garlic and peppers.
Sauté 5 minutes or until tender. Add cream cheese, Parmesan, butter and milk.
Cook 10 to 15 minutes or until cream cheese melts and sauce is thickened.
Stir in parsley, salmon and pasta, adding pasta water if necessary to reach desired sauce consistency.
Season with salt and pepper to taste. Serve with steamed broccoli or sauteed green beans.