Salmon Pasta

This is a special pasta that I make for friends. Being on an alkaline diet does not mean you have to give up some of the foods that you love. For me it is heavy cream. I use it sparingly and it enhances a dish and brings it up a level. Just remember when using a food that is not alkaline just surround it with alkaline foods. It should end up a fairly alkaline meal. So here is my special occasion salmon pasta. I recommend cutting up all of your ingredients before you start. Also know that you can add more vegetables to the mix if you desire.  

6 oz smoked salmon sliced into small pieces

2 tsp. clarified butter

1  zucchini  squash, diced

1 leak (just use the white part, chop up )

1 box Ancient Harvest Quinoa gluten free pasta (I used the rotelle)

¾ cup vegetable stock or pasta water

½ cup frozen green peas

2 Tbsp heavy cream

Bring a large pot of water to boil. Cook the pasta according to package directions about 9 minutes. 

In a saute pan over medium heat, add the butter and saute the zucchini and leak until tender, about 5 minutes. Add the smoked salmon and stir. Mix in ¾ cup of the stock or pasta liquid. Drain Pasta and put into the pan with the vegetables. Toss with the peas and add 2 TBSP of Heavy Cream. Cook for a few minutes until everything is incorporated.