Smoked salmon pasta
Treat yourself to a touch of luxury with this light, creamy smoked salmon pasta with crème fraîche. Grated courgette fried with garlic and chilli makes a very speedy pasta sauce.
Each serving provides 595 kcal, 27g protein, 75g carbohydrates (of which 4g sugars), 19.5g fat (of which 7g saturates), 7g fibre and 2.1g salt.
By Izy Hossack
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- ¼ tsp chilli flakes
- 2 courgettes, coarsely grated
- 200g/7oz dried spaghetti
- 2 tbsp crème fraîche
- ½ lemon, finely grated zest and juice
- 100g/3½oz smoked salmon, chopped
- 40g/1½oz rocket leaves
- salt and freshly ground black pepper
Method
Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened.
Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente.
Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve.
