Farfalle with salmon and zucchini sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic, amount to taste
• 600 g zucchini
• 250 g ricotta
• 100 ml milk
• 1 tbsp horseradish, amount to taste
• 250 g salmon fillet(s) (wild salmon fillet)
• 1 tbsp lemon juice
• 1 tbsp dill, fresh
• 400 g pasta (farfalle – butterfly pasta)
• Salt and pepper, freshly ground white

Instructions

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

Pasta with a spicy, fresh note thanks to horseradish and dill

Finely dice the onion and finely chop the garlic. Wash the zucchini, halve lengthwise, remove the stalks, and thinly slice. Cut the wild salmon fillet (I must confess, I usually use frozen) into large cubes and drizzle with lemon juice. Chop the dill. Cook the pasta al dente according to the package instructions. Sauté the onions and garlic in a large pan or a relatively shallow pot (with a lid), add the zucchini, and simmer for about 5 minutes. If you like, you can deglaze everything with a splash of white wine. Add the ricotta, milk, and horseradish, and bring to a boil briefly. Place the salmon pieces on the vegetables and steam for about 5 minutes (cover) until the fish is cooked. Season with salt and pepper, adding the dill at the last moment, but do not let it boil again. Divide the vegetables and salmon over the pasta on 4 plates and serve! A fruity white wine goes well with this.