This time, I didn’t make the dish, but my husband did. Occasionally, he takes over the kitchen, but the result was amazing, so we decided to publish the recipe here on the blog. The pasta with zucchini cream and smoked salmon is a light and flavorful dish to enjoy during the summer. The sweetness of the zucchini and the smokiness of the salmon create a delicious contrast. You’ll be truly delighted by the taste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.6 oz penne rigate (or any other short pasta of choice)
- 1.54 lbs white zucchini (or green)
- 4.23 oz smoked salmon
- 1 clove garlic
- 4 leaves basil
- extra virgin olive oil
- salt
Tools
- Blender
Steps
To prepare pasta with zucchini cream and smoked salmon, start by cleaning the zucchinis. I used Sicilian white zucchini, but green zucchini works as well. Wash the zucchini thoroughly, then remove both ends. Cut it into chunks and place it in a pan with a generous drizzle of oil and a peeled clove of garlic. Add a pinch of salt and cover with a lid. Sauté for about 7 minutes on low heat, stirring often. Turn off the heat, then remove the garlic and transfer about half of the zucchini or slightly more to the blender. Add the basil leaves and blend everything to obtain a cream. Pour it back into the pan along with the remaining zucchini chunks.
Cook the pasta in plenty of boiling salted water according to the cooking times indicated on the package. Once ready, drain it, reserving about a ladle of the cooking water. Transfer the pasta to the pan with the sauce. Add the smoked salmon cut into pieces or strips. Mix everything well, and if necessary, add a bit of the cooking water.
The dish is ready, serve hot, and enjoy!
