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- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This beautifully creamy smoked salmon pasta makes elegant entertaining simple.
Featured in
Pasta recipes, Nutrition information
Ingredients
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400g penne rigate
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1 small leek, thinly sliced
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1 large zucchini, peeled to form ribbons
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1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
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450ml thickened cream (see note)
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1/4 cup chopped dill
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1 teaspoon finely chopped lemon rind
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Salt and cracked black pepper
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150g smoked salmon slices, torn into pieces salad, to serve
Method
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Step 1Cook 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.
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Step 2Meanwhile, 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.
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Step 3Stir the smoked salmon through the zucchini mixture and cook for another minute.
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Step 4To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.
- Low carb
- Low sugar
Nutrition
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3410 kj
Energy
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45g
Fat Total
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27g
Saturated Fat
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5g
Fibre
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24g
Protein
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136mg
Cholesterol
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525.27mg
Sodium
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5g
Carbs (sugar)
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75g
Carbs (total)
All nutrition values are per serve
Notes
Lite thickened cream can be used, if desired. The sauce in this recipe is unsuitable for freezing.
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
Source: taste.com.au
