Smoked salmon with creamy asparagus and zucchini sauce

Cooking Fish Smoked salmon with creamy asparagus and zucchini sauce

This beautifully creamy smoked salmon pasta makes elegant entertaining simple.

Lables: Low carb Low sugar Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook penne in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
  2. Meanwhile, heat a little olive oil in a large non-stick frying pan. Add leek and cook for 2-3 minutes or until softened. Add zucchini, asparagus, cream, dill and lemon rind. Season with salt and pepper. Simmer for 4-5 minutes or until vegetables are tender and sauce has thickened slightly.
  3. Stir the smoked salmon through the zucchini mixture and cook for another minute.
  4. To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.

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400g penne
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
1/4 cup chopped dill
1 tsp finely chopped lemon rind
Salt and cracked black pepper
150g smoked salmon slices, torn into pieces salad, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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