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Tagliatelle with salmon and zucchini

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Ingredients for 4 servings:

  • 1 bunch of spring onions
  • 2 small zucchini
  • 1 bunch of basil
  • 500 g tagliatelle pasta
  • Salt
  • 1 tbsp olive oil
  • 400 g salmon fillet(s)
  • pepper
  • 2 tbsp lemon juice

Instructions

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

Clean and wash the spring onions and cut into thin rolls. Clean and wash the zucchini and cut into thin slices with a vegetable peeler. Finely slice the basil. Cook the pasta in boiling salted water until al dente, drain, and set aside. Heat the oil and sauté the spring onions. Add the zucchini slices and sauté for about 3 minutes. Season with salt and pepper. Wash the salmon fillet, pat dry, season with salt, and cut into thin strips. Place on the vegetables, cover, and sauté for about 4 minutes. Mix the tagliatelle with the vegetables and fish. Season with salt, pepper, and lemon juice. Sprinkle with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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