Lemony salmon pasta with spring vegetables and ricotta

Jump into spring with this lemon-infused salmon pasta made with fresh spring vegetables and creamy ricotta.

Recipe «Lemony salmon pasta with spring vegetables and ricotta» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g fettuccine, 500g Coles skin off salmon fillets, 2 tbsp olive oil, 1 leek, pale section only, thinly sliced, 1 garlic clove, crushed , 1 large zucchini, peeled into ribbons, 1 lemon, zested, juiced, 2 tbsp chopped dill , 1 cup frozen peas, thawed, 150g fresh firm ricotta, crumbled, Lemon wedges, to serve, Dill sprigs, extra, to serve, Crusty bread, to serve.

Ingredients:

• 400g fettuccine 
• 500g Coles skin off salmon fillets 
• 2 tbsp olive oil 
• 1 leek, pale section only, thinly sliced 
• 1 garlic clove, crushed 
• 1 large zucchini, peeled into ribbons 
• 1 lemon, zested, juiced 
• 2 tbsp chopped dill 
• 1 cup frozen peas, thawed 
• 150g fresh firm ricotta, crumbled 
• Lemon wedges, to serve 
• Dill sprigs, extra, to serve 
• Crusty bread, to serve 

Instructions

1. Cook fettuccine in a saucepan of boiling salted water following packet directions or until al dente. Drain well, reserving 1/4 cup of the cooking liquid.
2. Meanwhile, heat a large non-stick frying pan over medium-heat. Cook the salmon for 3 mins each side for medium. Transfer to a plate. Set aside for 5 mins to rest.
3. Heat oil in the same frying pan over medium-low heat. Add leek and cook for 3 mins or until softened. Add garlic, zucchini and lemon zest and cook for 2 mins or until zucchini softens. Add lemon juice, dill and peas and cook for 2 mins. Add pasta to the pan with the reserved cooking liquid and ricotta. Gently toss to combine.
4. Coarsely flake the salmon and add to the pasta. Season. Divide among serving plates. Top with dill sprigs and serve with lemon wedges and crusty bread.