Farfalle in a zucchini cream cheese sauce with salmon strips

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 garlic clove(s)
• 200 g salmon (smoked salmon), sliced
• 300 g cream cheese with herbs
• 1 tbsp olive oil
• 1 shot of white wine
• 100 g cherry tomatoes
• salt and pepper
• 500 g pasta (farfalle)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop or press the garlic and sauté in olive oil. Cut the salmon into strips and add to the garlic in the pan, toss for about 1 minute over medium heat, then deglaze with a generous splash of white wine and simmer. Meanwhile, grate the zucchini, add it to the pan, and mix with the salmon strips. Let it stand for 2 minutes. Then stir in the herb cream cheese and simmer briefly. Season to taste with pepper. If desired, you can add a pinch of salt, but the salmon is usually salty enough on its own! Cook the farfalle in plenty of salted water until al dente and serve on plates. Pour the salmon and zucchini sauce over it. Halve the cherry tomatoes and place them on top – this gives the dish a fresh touch and also looks lovely.