Monday, February 22, 2010

Smoked Salmon with Creamy Asparagus and Zucchini Sauce

Here's another easy to make mid week dinner

Serves 4


400g penne
1 tablespoon olive oil
1 small leek or onion, thinly sliced
1 large zucchini, peeled to form ribbons
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
375ml light evaporated milk or 400ml light thickened cream
¼ cup chopped dill
1 teaspoon finely chopped lemon rind
Salt and cracked black pepper, to taste
150g-200g smoked salmon slices, torn into pieces, to serve

  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.
  2. Meanwhile, heat 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.
  3. Stir the smoked salmon through the zucchini mixture and cook for another minute.
  4. To serve, divide pasta between serving bowls and top with salmon mixture. Serve with salad.

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