Smoked Salmon Pasta

Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.

Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt, and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms, adding a splash of additional water as necessary to come to a creamy consistency.

Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)