The creamy pasta with smoked salmon, zucchini and Philadelphia is a first course that can be served even “cold” in summer, although served slightly warm it better brings out the aromas of the smoked salmon…
I chose a short pasta shape like pipes but other short shapes will work as well; in any case avoid spaghetti and tagliatelle which might struggle with the cream formed when tossing and could end up a big mush!
With salmon I suggest this easy and very tasty summer salad
SALMON, FENNEL AND CAPERS
If you want a savory mousse that’s great on crostini for a very quick snack, here it is:
SALMON MOUSSE
\\\\\\\\\\\\\\\\\
I opened a free recipes channel on WhatsApp, open to everyone with no notifications or sounds; you can subscribe by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
\\\\\\\\\\\\\\\\\
CREAMY PASTA WITH SMOKED SALMON, ZUCCHINI AND PHILADELPHIA
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients RECIPE Creamy pasta with smoked salmon, zucchini and Philadelphia
- 11 oz short pasta
- 6 oz smoked salmon
- 1 zucchini
- 6 oz Philadelphia (cream cheese)
- 1 shallot (chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste thyme
Tools RECIPE Creamy pasta with smoked salmon, zucchini and Philadelphia
- Casseruole
- Grattugie
Preparation
The preparation of the creamy pasta with zucchini, salmon and Philadelphia is quick and very easy so…
First of all, put a pot of salted water on the heat and when it boils, add the pasta.
In a pan add a drizzle of extra virgin olive oil and lightly brown the peeled and chopped shallot.
Add the zucchini cut into julienne and let everything sweat for about 5 minutes.
When the vegetables are tender but not falling apart, add the smoked salmon cut into pieces or strips.
Continue cooking for only 2 minutes then turn off the heat, add the Philadelphia and let the cheese gently melt.
Cook the chosen short pasta until al dente and as soon as it’s ready drain it and pour it over the sauce, keeping a little bit of the cooking water in case it’s needed for tossing.
