The creamy pasta with salmon, zucchini, and Philadelphia is a main course that can also be served “cold” in the summer, although slightly warm it better enhances the aromas of smoked salmon …
I chose a short pasta shape like pipe but other shapes will do too, excluding spaghetti and tagliatelle which might risk becoming a mushy mess with the cream formed during mixing!
With salmon, I suggest this easy and very appetizing summer salad
SALMON FENNEL AND CAPERS
if you want a savory mousse that is great on crostini for a quick break, here is
SALMON MOUSSE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
CREAMY PASTA WITH SALMON ZUCCHINI PHILADELPHIA
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Creamy Pasta with Salmon, Zucchini, and Philadelphia
- 320 short pasta
- 5.6 oz smoked salmon
- 1 zucchini
- 6.2 oz Philadelphia
- 1 shallot (chopped)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed thyme
Tools for the Creamy Pasta with Salmon, Zucchini, and Philadelphia
- Pots
- Graters
FOR THE PREPARATION OF THE CREAMY PASTA WITH SALMON, ZUCCHINI, AND PHILADELPHIA
The preparation of creamy pasta with zucchini salmon and Philadelphia is quick and very easy, so…
First, we put a pot of salted water on the flame where we will drop the pasta when it boils.
In a saucepan, we put a dash of extra virgin olive oil and brown the peeled and chopped shallot.
I add the julienned zucchini and let everything stew for 5 minutes.
When the vegetable is tender but not mushy, we add the smoked salmon in pieces or strips.
We continue cooking for only 2 minutes then turn off the heat, adding the Philadelphia and letting the cheese melt gently.
We cook the chosen short pasta al dente and when it is ready, we drain it and pour it over the sauce, keeping a small amount of cooking water in case it is needed for mixing.
We plate it up, adding a few thyme leaves and serve at the table!
Enjoy your meal!
Annalisa
