For a delicious, quick, complete, and light lunch, a good plate of pasta with smoked salmon, Philadelphia, and zucchini. A dish created to satisfy the dietary needs of my niece who is on a diet while having lunch with her uncles. Every time she lunches at my place, she asks what I’m making first? So I come up with a balanced menu suitable for an even diet, few carbs, plenty of vegetables, and proteins. This simple pasta dish contains everything needed to make her happy, eat healthy, with taste, and especially to feel full until dinner without too much appetite. Of course, this dish can also be prepared without zucchini. Pasta with smoked salmon is the dish that immediately feels festive, and now that the Christmas holidays are approaching, we will surely prepare it.
Other ideas with smoked salmon
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta with smoked salmon
- 9 oz short pasta or farfalle
- 3 zucchini
- 5 oz smoked salmon
- 1/3 yellow onion
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- to taste ground pepper
- 5 oz Philadelphia-style cream cheese
Tools for preparing pasta with smoked salmon
- 1 Pot
- 1 Skillet
- 1 Slotted Spoon
- 1 Cutting Board
- 1 Knife
- 1 Kitchen Spatula
- 1 Ladle
Steps for preparing pasta with smoked salmon and Philadelphia
Place a large pot of about 3 quarts of salted water on the stove and bring it to a boil; it’ll be needed to cook the pasta.
Meanwhile, prepare the sauce. Wash the 3 zucchinis, cut them in half lengthwise, and slice them thinly, about 1/8 inch thick. Then finely chop the onion as well.
Put a little olive oil in the skillet, add the onion and then the zucchini, add salt, and cook for a few minutes with the lid on.
Finely chop the smoked salmon on the cutting board. Add the salmon to the zucchini when they are cooked. Let it cook for a minute, then also add the Philadelphia-style cream cheese and a couple of ladles of pasta cooking water, and let a nice creamy sauce form. Add ground pepper and stir. Turn off the heat for the sauce.
Cook the pasta very al dente in the boiling water, take it out with a slotted spoon, without discarding the cooking water, and place it in the skillet with the sauce.
Reignite the heat under the skillet, toss the pasta with the sauce on high heat, and if necessary, add more pasta cooking water. At the end of cooking, add plenty of chopped parsley and bring to the table.
It can also be prepared in advance, very al dente, and reheated at the time of serving, just add a bit of pasta cooking water to make it creamy and as good as freshly made.
