Farfalle with zucchini cream and salmon.

Light and complete dish for the whole family, including those on a diet.
You’ll find both the recipe in a pot and also with the Thermomix.
Delicious, healthy, and quick, you can complete all preparation in less than 30 minutes from start to finish.
This dish could be one of those smart dishes that will make you look great with little time.
I always wondered how I could make my grandchildren eat zucchini and at the same time transform this dish into a dietary and complete meal without altering the taste.
I started doing many tests until I managed to create this wonder for our palate without guilt.

Recipes thought for you

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 5 Minutes
Portions: 4 People
Cooking methods: Cooking with kitchen robot, Stove
Cuisine: Italian
Seasonality: All seasons

510.00 Kcal

calories per serving

Info Close

Energy 510.00 (Kcal)
Carbohydrates 60.70 (g) of which sugars 2.41 (g)
Proteins 31.27 (g)
Fat 18.12 (g) of which saturated 5.55 (g)of which unsaturated 4.20 (g)
Fibers 2.52 (g)
Sodium 1,185.97 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

cloves garlic (whole)
1/4 cup extra virgin olive oil
10.5 oz zucchini (cubed)
to taste salt
to taste pepper
to taste mint (leaves)
3.5 oz smoked salmon
3.5 oz ricotta
10.5 oz farfalle pasta

Farfalle with zucchini cream and salmon

Tools

What we need to make

1 Knife
1 Cutting board
1 Pot
1 Immersion blender
1 Knife
1 Cutting board
1 Pot
1 Pan

Steps

Recipe in pot and pan

Put the water for the pasta on the heat, and cut the zucchini into small cubes.
In a pan, put 1 whole garlic clove, the oil, and sauté. Add the zucchini and a small pinch of salt.
Raise the heat and cook over high heat, occasionally tossing in the pan, until the zucchini is softened.
Now mash them with a fork,
leaving them rather coarse, and add some chopped mint leaves.
Take a bowl and put the ricotta and salmon inside, season with salt and pepper, and blend everything with an immersion blender.
If needed, you can add a little pasta water.
Now combine the two creams in a large pan
Throw the pasta and drain it al dente, once it’s ready, drain it and transfer it into the pan with the sauces, stir on the heat, and if desired, you can add some Parmesan cheese.
Here are the farfalle with zucchini cream and salmon ready.
Put the water for the pasta on the heat. Cut the zucchini into small cubes, and
place in the bowl 1 garlic clove and the oil. Sauté for 3 min. at 230°F reverse speed 1 with the basket on the bowl.
Now add the diced zucchini, salt, cover with the splash guard, and cook for 5 minutes reverse at 230°F.
Now add to the bowl mint, salmon pieces, and a ladle of pasta cooking water. Adjust with salt and pepper, and blend for 20 sec at speed 8.
Transfer the mixture into a large pan.
Throw the pasta and drain it al dente, once it’s ready, drain it and transfer it into the pan with the sauces,
stir on the heat, and if desired, you can add some Parmesan cheese.