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Tuscan Salmon Pasta

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Tuscan Salmon Pasta

8 oz. bow tie pasta
1 cup broccoli florets, chopped into bite-sized pieces
2 oz. (3—4 tbsp.) cream cheese, roughly cubed
3 oz. smoked salmon, roughly chopped
4 artichoke hearts, chopped into bite-sized pieces
1 tbsp. lemon juice
Salt and pepper

Cook pasta as directed until al dente. While the pasta is cooking, steam broccoli. Drain pasta and add cream cheese to the pasta. Toss a bit to melt the cheese, then add smoked salmon, artichoke hearts, broccoli, and lemon juice. Salt and pepper to taste.

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