John Myers
Pasta Macaroni with Salmon and Zucchini
The perfect pasta macaroni with salmon and zucchini recipe with a picture and simple step-by-step instructions.
- 500 g Zucchini
- 1 bunch Chopped tarragon
- 250 g Macaroni
- 1 tbsp Salt
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- 1 piece Red chilli pepper
- 3 tbsp Olive oil
- 75 ml White wine dry
- 300 ml Vegetable broth
- 400 g Skinless salmon fillet
- 200 g Mascarpone
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- Boil the pasta in salted water until al dente. Halve and core the chilli and cut into fine strips. Heat 1 tablespoon of oil in a saucepan, sauté the onion, knofi and chilli and deglaze with the wine and broth. Let simmer for about 6 minutes.
- Dice the salmon, heat 2 tablespoons of oil and stir-fry the salmon for 2 minutes. Cut the zucchini into small cubes and add. Fry for another 4 minutes. Put the mascarpone and tarragon in the onion pot and puree with the magic wand. Season with salt and pepper.
- Put the salmon and zucchini in the pan with the macsarpone cream and mix. Pour the sauce over the pasta.
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