Smoked salmon with creamy asparagus and zucchini sauce

Name: Smoked salmon with creamy asparagus and zucchini sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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); 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

4.8

(16)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $6.62 /serving

Author : Kate Murdoch

pescatarian dinner main

Smoked salmon with creamy asparagus and zucchini sauce

Ingredients

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400 grams penne rigate1 small leek, thinly sliced1 large zucchini, peeled to form ribbons1 bunch asparagus, woody ends trimmed, cut into 5cm lengths450 milliliters thickened cream (see note)1/4 cup chopped dill1 tsp finely chopped lemon rindSalt and cracked black pepper150 grams smoked salmon slices, torn into pieces salad, to serve

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Instructions

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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.