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Creamy Salmon Pasta with Sun-Dried Tomatoes
Ingredients
  • 1 pound whole-wheat rigatoni
  • ¼ cup oil-packed sun-dried tomatoes, chopped, plus 2 tablespoons oil from the jar (or 2 tablespoons olive oil), divided
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup half-and-half
  • ½ cup unsalted chicken broth or vegetable broth
  • 1 teaspoon salt
  • 1 ½ cups loosely packed fresh basil leaves
  • 12 ounces cooked salmon or canned salmon, flaked into 1-inch pieces
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh flat-leaf parsley
Steps
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