Homemade Whole-Wheat Lemon Pepper Pasta with Salmon & Broccoli

Serves: 6
Hands-on Time: 1 hour, 10 minutes
Total Time: 2 hours, 20 minutes

INGREDIENTS: 

• 2 1/2 cups whole-wheat flour, plus additional as needed
• 3 tbsp finely ground chia seeds
• 2 tsp medium-grind black pepper
• 1/2 tsp sea salt, and 1⁄4 tsp for salting water
• 1 tbsp olive oil
• 1 tbsp finely grated lemon zest
  

SALMON & BROCCOLI SAUCE

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 5-oz pouches wild boneless, skinless Alaskan salmon
• 6 tbsp fresh lemon juice, divided
• 4 cups broccoli florets
• 6 tbsp fresh grated Parmesan cheese

INSTRUCTIONS: 

1. In a large bowl, whisk together 21⁄2 cups flour, chia, pepper and salt. Make a well in center and pour in 3⁄4 cup warm water, 1 tbsp oil and lemon zest. Using a fork, gently stir, taking in flour from sides to gradually incorporate. If dough is dry and crumbly, add additional water, 1 tbsp at a time, until dough just comes together.
2. Turn dough onto a clean work surface and knead for 5 minutes. (NOTE: Dough should be smooth;if sticky, add additional flour 1 tsp at a time.) Form into a ball, wrap in plastic wrap and cover with a clean towel. Set dough aside for 1 hour at room temperature.
3. Divide dough into 4 sections, then dust work surface with additional flour. Working 1 section at a time, use a rolling pin to roll each section into a flat oval, about 1⁄4-inch thick. Set roller on your pasta maker to widest setting according to manufacturer’s directions. (NOTE: The cutting attachment should not be on at this point.) Roll dough through roller, then fold into thirds, turn 90°, and pass through again, still on widest setting; repeat 3 to 4 times. Move pasta roller to 1 setting more narrow and pass dough through once. Continue narrowing pasta roller width by 1 setting at a time and roll dough through 1 time each until dough is medium thickness or about halfway through the width settings on your roller. (NOTE: As dough stretches, it may get too long to handle; cut in half and work with each piece separately.) Lay finished pasta sheets on a clean towel.
4. Attach linguine or fettuccine cutters to your pasta maker according to manufacturer’s directions and follow directions for cutting pasta. Arrange pasta strands on a parchment-lined baking sheet. (MAKE AHEAD: Make pasta to this point, loosely cover and refrigerate for up to 2 days. Or, place covered sheet in freezer for 1 hour, then move pasta to a resealable freezer bag and store for up to 1 month. Thaw in fridge before cooking.)
5. Bring a large pot of water to a boil and then salt.
6. Meanwhile, in a medium skillet on medium, heat 1 tbsp oil. Add garlic and cook for 2 minutes, stirring constantly, until fragrant. Add salmon and 4 tbsp lemon juice and cook for 1 more minute, stirring. Turn off heat.
7. To boiling water, add pasta and broccoli. When water returns to a boil, cook for 3 minutes, until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta and broccoli to pot on low heat. Add salmon mixture, reserved water and cheese to pot. Stir until heated through and combined. Stir in remaining 2 tbsp lemon juice.

Nutrients per serving (1 1⁄2 cups): Calories: 339, Total Fat: 10 g, Saturated Fat: 2 g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 3 g, Carbs: 44 g, Fiber: 9 g, Sugars: 1 g, Protein: 21 g, Sodium: 437 mg, Cholesterol: 25 mg.