Pasta casserole with salmon and zucchini

Name: Pasta casserole with salmon and zucchini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Courgette; 500 g ribbon noodles; 7-10 Tbsp salt, pepper; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Grease; 1 Garlic clove; 300 g smoked salmon in slices; 1⁄2 Federation Dill; 200 g Whipped cream; 200–250 g grated cheese (e.g. Emmental)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

For many, smoked salmon for breakfast is the greatest thing. But wait - in pasta casserole it is the tasty giant! The proof is best you cook yourself.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Courgette
500 g ribbon noodles
7-10 Tbsp salt, pepper
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Grease
1 Garlic clove
300 g smoked salmon in slices
1⁄2 Federation Dill
200 g Whipped cream
200–250 g grated cheese (e.g. Emmental)

Directions

1
Clean, wash and slice the zucchini lengthwise. Cut them into strips as wide as noodles. Cook the noodles in 4-5 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet.
2
Approximately 2 minutes before the end of the cooking time, add the courgette strips and cook. Pour off, collecting 1⁄4 l cooking water. Dissolve stock in it.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Grease one large or several small casseroles. Halve the clove of garlic and rub the cut surface into the dish(s).
4
Cut the salmon into wide strips, mix with the pasta and courgette mix and distribute in the moulds. Wash the dill, shake dry and chop coarsely. Mix with cream and stock, season with salt and pepper.
5
Pour over the pasta mixture. Sprinkle cheese over it. Bake in a hot oven for about 15 minutes.