Ribbon noodles with zucchini salmon sauce
very easy
25 mins
25 mins
Ingredients
- 600 g Courgette
- 1 Onion
- 500 g Salmon fillet without skin
- 350 g fine ribbon noodles (tagliatelle)
- 7-10 Tbsp Salt
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 200 g Double cream cream cheese
- 250 ml Vegetable broth
- 7-10 Tbsp grated peel and juice of 1 organic lemon
- 1 collar Basil
- 7-10 Tbsp freshly ground pepper
Directions
- 1
Wash and clean the zucchini, cut them in half lengthwise and cut into thin slices. Peel and finely chop the onion. Wash the fish, dab dry and cut into cubes. Cook pasta in boiling salted water according to package instructions
- 2
Heat 2 tablespoons of oil in a coated frying pan. Sauté the fish in it while turning, season with salt and pepper and remove. Clean the pan, heat 2 tbsp. oil in the pan again. Sauté the zucchini in it while turning. Add the onion and fry briefly. Add cream cheese, deglaze with broth, bring to the boil briefly. Add fish, season with salt, pepper, lemon peel and lemon juice
- 3
Drain the pasta, let it drain. Wash basil, dab dry, remove leaves. Basil, except for a few leaves for garnishing, fold into the sauce with the pasta. Arrange on plates and garnish with remaining basil. Sprinkle with freshly ground pepper if desired
Nutrition Facts
870 kcal
71 g
45 g
44 g
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