Ribbon noodles with zucchini-salmon sauce

Name: Ribbon noodles with zucchini-salmon sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2-3 (approx. 600 g) Courgette; 1 medium onion; 400 g Salmon fillet (without skin); 350 g fine ribbon noodles; 2 TABLESPOONS Oil; 175 g Double cream cheese; 1⁄8 l dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp grated peel and juice of 1 organic lemon; 5 Stem(s) Basil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2-3 (approx. 600 g) Courgette
1 medium onion
400 g Salmon fillet (without skin)
350 g fine ribbon noodles
2 TABLESPOONS Oil
175 g Double cream cheese
1⁄8 l dry white wine
7-10 Tbsp Pepper
7-10 Tbsp grated peel and juice of 1 organic lemon
5 Stem(s) Basil

Directions

1
For the pasta, boil up salted water in a large pot. Clean and wash the zucchini and cut them into thin slices. Peel and chop the onion. Wash the fish, dab dry and cut into bite-sized pieces.
2
Cook the pasta in salted water according to the instructions on the packet until al dente. Heat 1 tablespoon of oil in a coated frying pan. Brown the fish all around. Season with salt and pepper and remove.
3
Heat 1 tablespoon of oil in a frying pan. Brown the onion and the zucchini. Stir in cream cheese, wine and 1⁄8 l water and bring to the boil. Season to taste with salt, pepper, lemon peel and juice.
4
Drain the pasta and let it drain. Wash the basil and remove the leaves. First mix pasta and basil with the cream cheese sauce, then carefully fold in salmon and heat briefly. Serve.
5
Drink tip: dry white wine.