Zucchini – salmon – sauce for tagliatelle pasta

Ingredients for 4 servings:

• 400 g zucchini
• 1 garlic clove(s)
• 125 ml water
• 200 ml sweet cream
• 1 piece(s) ginger, walnut-sized
• 1 tsp broth, granulated
• salt and pepper
• 250 g salmon fillet(s)
• 500 g tagliatelle pasta
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

finely seasoned with ginger

Cut the zucchini into thin slices, sauté in a little oil with the crushed garlic clove. Pour in the water and cream, add the peeled ginger, and bring to a boil. Season with stock, salt, and (lemon) pepper to taste. Chop the salmon fillet into small pieces, add it, and let it simmer for about 3 minutes with the heat off. Then add the pasta, which has been cooked until al dente, and briefly toss it in the pan over high heat, adding a little more of the pasta water if desired. Serve hot on warmed plates.