Guilt-free pasta? Everything is a pasta-bility when you add fresh fish and lots of veggies.

　　

Ingredients

4 servings

　　Salt

　　1/2 pound of the thinnest long-cut pasta you have on hand

　　6 tablespoons tamari

　　3-inch piece fresh ginger, peeled and grated

　　Juice of 1 lime, plus more to taste

　　1/4 teaspoon red pepper flakes (eyeball it)

　　4 salmon fillets

　　1 large bundle broccolini

　　1 large carrot

　　4 to 5 garlic cloves

　　1 large red bell pepper

　　4 scallions, trimmed

　　4 tablespoons vegetable oil

　　2 teaspoons sugar

　　3/4 cup chicken stock

　　

Step 1

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes up to a boil, add salt and pasta. Cook the pasta according to package directions to al dente. Drain thoroughly.

　　

Step 2

While the pasta works, in a shallow dish combine the tamari, ginger, lime juice, and the red pepper flakes. Add the salmon fillets, turn to coat, and marinate for about 5 minutes.

　　

Step 3

Trim the broccolini ends. Place 2 to 3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini. Cover with a lid or some aluminum foil and bring up to a bubble; simmer for 4 to 5 minutes, until tender.

　　

Step 4

While the broccolini is cooking, chop up the rest of the veggies and reserve them on your cutting board or on a plate: peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper. Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.

　　

Step 5

Drain the broccolini and reserve. Return the skillet to the stove over medium-high heat and add 2 tablespoons of the vegetable oil, twice around the pan. Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet, skin side down. Cook the salmon until it has just cooked through, about 3 to 4 minutes on each side.

　　

Step 6

Remove the salmon to a plate and cover it with a piece of aluminum foil to keep it warm. Wipe the skillet out and return it to the stove over medium-high heat; add the remaining 2 tablespoons of oil. Add the garlic, bell pepper, and grated carrots, and cook for about 2 minutes, stirring frequently. Add the sugar to the reserved salmon marinade, stir it to combine, then add it to the skillet. Add the cooked broccolini and the chicken stock, bring the liquids up to a bubble, and let them simmer for 1 minute. Add the cooked, drained pasta and the scallions and toss to combine. Taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.

　　

Step 7

To serve, divide the noodles and veggies among 4 serving plates and top with the salmon.

　　Rachael Ray Express Lane Meals