This pasta dish with fresh lemon zest and salmon tastes like a summertime trip to the coast.... We love this recipe with our al dente Cassava Penne and grated zucchini for a light and delicious grain free meal!
Cooking Cassava Pasta Like An Italian
● Bring 3 quarts of water to a rolling boil
● Add 1 tablespoon of salt, or as desired
● Cook pasta on high heat, stirring frequently
● Test for doneness, drain, and enjoy!
● Do not overcook
How to Make Salmon and Zucchini Cassava Pasta
First, cook the pasta according to the instructions on the box, and save a quarter cup of pasta water (we’ll use it later in the sauce).
While that’s boiling, grate the zucchini and finely chop the onion.
Pan sear the salmon with olive oil on a medium/high heat, starting with the skin side. Heat 1 tablespoon of olive oil in a pan on medium/high heat. Peel off the skin and keep cooking until the salmon flakes into bite-sized pieces. Remove cooked salmon from the pan and set aside.
You’ll use the same pan to make the sauce. Pour in 1 tablespoon of olive oil, then cook the
onion until translucent and slightly browned. Add the grated zucchini, and cook until the majority
of released water disappears. Next, add the salmon back into the pan and salt and pepper to taste.
Add the pasta water you saved, 1 tablespoon of olive oil, the zest and juice of half a lemon, and toss for a few seconds. Add cooked pasta and almond slices. Toss the pasta with the sauce and serve immediately.
Why Grain Free?
A grain free diet is part of some dieting models such as the paleo diet. Those who are on such diets typically would have to avoid eating pasta, replacing it with legumes. Cassava pasta is a great choice to put pasta back on the menu for lectin free, paleo, or AIP dieters.
Crafted in Italy by artisan pasta makers using the same family traditions for over a century, jovialgrain free pasta cooks up firm and tastes delicious. Free from gluten, grains, the top 8 allergens,
legumes, gums, and lectin, this is a pasta that everyone can enjoy!
While pasta is cooking make sauce: grate the zucchini with a large grater and finely chop the onion.
Heat 1 tablespoon of olive oil in a pan on medium/high heat. Once hot place salmon into pan skin side down.
Let sear for a few minutes, then flip salmon. The skin should easily peel off. Once the skin is removed keep cooking the salmon until it flakes into bite-sized pieces. (About 3-4 minutes per side or until cooked through.)
Remove cooked salmon from the pan and set aside.
Pour 1 tablespoon of olive oil into the same pan and lower the heat slightly. Place onion in pan and cook until translucent and slightly browned.
Raise the heat back to medium/high, pour in grated zucchini, and cook until the majority of released water disappears.
Add salmon back into pan and salt and pepper to taste.
Add pasta water, remaining tablespoon of olive oil, the zest and juice of half a lemon, and toss for a few seconds. Add cooked pasta and almond slices.
Why do you not always put the amount of servings on your recipes? Should I presume this serves 4 because you used 8 ounces of pasta? It was just something that I noticed that might make it easier when choosing a recipe to make for the first time. Thank you
It depends on how large you plan to make your servings. Most cassava recipes will yield 4 small servings, ideally accompanying other sides in a meal. Thank you for the suggestion!
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