It’s quite simple to bake potatoes in the crockpot without heating up the kitchen.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- 3 tablespoons salted butter, divided
- 3 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped, or more to taste
- 1 pound cooked salmon, flaked
- 1 large lemon, zested and juiced
- ½ cup chopped fresh Italian parsley
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
- Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.
- This can be made gluten and dairy free. Use gluten-free noodles and lactose-free butter, such as Natrel(R).
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 39 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was very, very good! It’s just me so I cut the recipe down considerably. The lemon made it a nice light meal on a hot summer day. I will make this again. Thank you, Manella, for a yummy recipe!
This is a lovely light meal – it comes together quickly and is so bright and fresh with all the lemon zest and juice. Salmon, pasta, and lemon are such a wonderful combination. It really doesn’t need anything else.