Ribbon noodles with zucchini salmon sauce

Name: Ribbon noodles with zucchini salmon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
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; 7-10 Tbsp grated peel and juice of 1 organic lemon; 1 basil bunch; 7-10 Tbsp freshly ground pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

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
7-10 Tbsp grated peel and juice of 1 organic lemon
1 basil bunch
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 250 ml water, 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, pluck leaves and chop coarsely except for a little to garnish. Add basil and noodles to the sauce. Arrange on plates and garnish with the remaining basil, sprinkle with freshly ground pepper if desired.