Recipe for salmon pasta for babies and parents.

This recipe is both one of my baby and husband’s favorite. A one pot meal for the whole family to share. A friend’s Italian Nona (grandma) gave me the recipe so I thought I’d share. Happy eating mamas and babies! Use all organic ingredients if available. Ingredients: 1 box of pasta or chickpea pasta One quart of heavy cream 1/4 cup of mozzarella 1/4 cup of Parmesan 3 fillets of wild salmon skinned removed 1 cup of mushrooms 1 lemon 1 medium onion 2 cloves of garlic 1 bunch of asparagus 2 teaspoons of unsalted Italian seasoning 1 teaspoon fresh cracked pepper 3 tablespoons of olive oil Directions: Cook noodles, rinse and set aside. Dice onion, and garlic. Chop asparagus, and mushrooms. Zest the lemon and set zest and lemon aside. Chop salmon and set aside. Heat olive oil in a saucepan on medium-high heat. Add garlic, onion, asparagus, and lemon zest and heat mixing frequently until onions are soft and a light brown color. Lower heat to low-medium and add cream, mushrooms, Italian seasoning, pepper, and juice of half of the lemon mixing frequently to avoid burning the cream. When sauce is simmering mix in the salmon and cheese, reduce heat to low, and cover with a lid until salmon is cooked. Turn off heat, mix in pasta, and serve. Make sure the meal has cooled enough to feed baby. I add a pinch of red pepper flakes to mine. Save leftovers in an airtight container in the fridge for up to 2-3 days. I like to take half the sauce to put in the freezer to thaw for later.