Salmon and Zucchini Pasta
This creamy salmon and zucchini pasta combines flaked salmon, tender zucchini, and tagliatelle in a rich garlic and chili cream sauce. A delicious dinner recipe ready in under 30 minutes.
Servings: 2 portions
Equipment
- Skillet or large frying pan
Ingredients
- 1 salmon fillet approximately 6 ounces (170 grams)
- 1 medium zucchini cut lengthwise and sliced
- 6 ounces dried tagliatelle, boil and cook according to the instructions
- 2 tablespoons olive oil
- 3 cloves garlic crushed, approximately 1 tablespoon of garlic paste
- 1 teaspoon dried chili pepper flakes
- 1 teaspoon salt or according to taste
- Freshly ground black pepper
- 1 cup heavy cream/ double cream
- Grated hard cheese
- A generous handful of flat parsley chopped
Instructions
- Season the salmon fillet with salt and pepper, then lightly fry it in a skillet until it is just cooked through. Break it into small pieces and set aside.
- On the same skillet, heat the olive oil and fry the garlic paste until fragrant. Add the chili pepper flakes.
- Add the sliced zucchinis and stir-fry for a few minutes until the veggies soften.
- Stir in the cooked pasta into the zucchini.
- Mix in the salmon pieces and, using a tong, carefully stir everything well. Season well with salt and black pepper according to taste.
- Pour in the cream, mix well.
- Add in the chopped parsley.
- Lastly, generously sprinkle the grated cheese.
Notes
- Although I used dried tagliatelle in this recipe, you can always use fettuccine, spaghetti, or even egg noodles.
- For religious reasons, I used vegetarian hard cheese for this recipe. However, you can replace it with Parmesan, pecorino, or grana pardano cheese.
- If you prefer, you can omit the chili pepper flakes or add more.
Nutrition
Serving: 2portions | Calories: 1002kcal | Carbohydrates: 69g | Protein: 34g | Fat: 67g | Saturated Fat: 31g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 1275mg | Potassium: 1031mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2329IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 3mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.