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Smoked salmon with creamy asparagus and zucchini sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Creamy smoked salmon pasta, perfect for effortless elegance.
Ingredients:
  • 400g penne rigate
  • 1 small leek, thinly sliced
  • 1 large zucchini, peeled to form ribbons
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 450ml thickened cream (see note)
  • 62.50 ml chopped dill
  • 1 tsp finely chopped lemon rind
  • Salt and cracked black pepper
  • 150g smoked salmon slices, torn into pieces salad, to serve
Instructions:
  • Boil penne in a large saucepan of salted water until al dente according to package directions. Drain and keep warm in the pan.
  • Heat olive oil in a large non-stick frying pan and cook leek until softened. Add zucchini, asparagus, cream, dill, and lemon rind. Season with salt and pepper, then simmer until vegetables are tender and sauce thickens slightly.
  • Mix the smoked salmon into the zucchini mixture and cook for an additional minute.
  • Divide the pasta into serving bowls and generously spoon the salmon mixture on top. Accompany with a fresh salad.

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