Salmon Penne

1 lemon zest and juice

1 tablespoon Dijon mustard

1 jar salmon, or more, cut into ribbons

4 green onions

2 Tbls dill weed

1 cup cream cheese softened

1.5 pounds penne

salt and pepper to taste

*Cook penne in boiling salted water until cooked. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

*While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

*At the last second briefly stir in the canned salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.