Alfredo-Style Spaghetti with Herbed Salmon

Name: Alfredo-Style Spaghetti with Herbed Salmon plus Zucchini & Lemon
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 1 unit Lemon; 6 ounce Spaghetti; 1 tablespoon Italian Seasoning; 10 ounce Skin-on Salmon; 1 ounce Cheese Roux Concentrate; 2 tablespoon Cream Cheese; 3 tablespoon Parmesan Cheese; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Butter

plus Zucchini & Lemon

Recipe Development TeamPublished on June 14, 2023

4.5

(121 customers rated)

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Alfredo sauce is a perennial favorite around here, and we’re confident our version will be a slam dunk at home. After all, with this dish’s creamy sauce, juicy pork, and tender pasta, how could it not be? You’ll toss spaghetti in a rich, creamy sauce loaded with nutty Parmesan, ground pepper, butter, and lemon for brightness. Next you’ll add cubes of Italian-seasoned seared boneless pork chop along with golden-brown zucchini for a hearty, delicious dinner idea all in one lucky bowl.

Tags:

New

Allergens:

Gluten

•Pesce

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

1 unit

Lemon

6 ounce

Spaghetti

(Contains: Gluten)

1 tablespoon

Italian Seasoning

10 ounce

Skin-on Salmon

(Contains: Pesce)

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories910 kcal

Fat46 g

Saturated Fat14 g

Carbohydrate77 g

Sugar7 g

Dietary Fiber5 g

Protein48 g

Cholesterol110 mg

Sodium830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Strainer

•Large Pan

•Paper Towel

•Whisk

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut into ½-inch-thick half-moons. Zest and quarter lemon.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water (4 cups for 4 servings), then drain.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.

• Pat pork dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in same pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Once pork is cool enough to handle, dice into bite-size pieces. Wipe out pan and let cool slightly.

Swap in chicken or salmon for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.

• Return same pan to medium heat. Add 1½ cups reserved pasta cooking water (2 cups for 4 servings) and cheese roux concentrate; whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese until melted and combined. Season lightly with pepper.

• Add drained spaghetti, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest to pan with sauce. • Reduce heat to low. Cook, tossing, until butter is melted and pasta is coated in a creamy sauce, 1 minute. • Add zucchini and diced pork; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt, pepper, and more lemon juice if desired.

Once chicken is cool enough to handle, cut into bite-size pieces. Add to pan along with zucchini.