Salmon And Zucchini Tagliatelle
- 350 g tagliatelle
- 4 tbsp oil
- 500 g salmon fillets
- 600 g courgette, thinly sliced
- 1 medium onion, thinly sliced
- 200 g cream cheese
- 300 ml vegetable stock
- 1 small bunch basil, torn
- Cook the pasta in boiling salted water according to package directions.
- Meanwhile, heat 2 tbsp of the oil in a nonstick skillet on medium heat. Add the salmon and on both sides for 2-3 mins. Remove from the pan. Season with salt and pepper and set aside. Heat remaining 2 tsp oil in the skillet. Add the zucchini and onion and saute for 3-4 mins. Stir in the cream cheese until well blended. Deglaze the pan with the stock. Bring to a boil. Break up the salmon and add to the pan along with the lemon peel and juice to taste.
- Drain the pasta and add to the pan; toss gently to combine. Mix in the basil and season with salt and pepper.
tagliatelle, oil, courgette, onion, cream cheese, vegetable stock, basil
Taken from recipes-plus.com/api/v2.0/recipes/22016 (may not work)