Step 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.

Step 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.

Step 3

Stir the smoked salmon through the zucchini mixture and cook for another minute.

Step 4

To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.