Speedy penne with zuc­chini and salmon

Australian Women’s Weekly NZ - - Contents -


500g dried penne pasta ⅓ cup (80ml) ex­tra vir­gin olive oil 3 medium (400g) zuc­chini, sliced thinly 3 cloves gar­lic, chopped finely 1 fresh long red chilli, sliced 300g hot smoked salmon, skin re­moved, flaked ½ cup coarsely chopped fresh flat-leaf pars­ley ½ cup (40g) flaked parme­san 1 medium (140g) lemon, cut into wedges

1 Cook pasta in a large saucepan of boil­ing salted wa­ter un­til just ten­der. Re­serve ½ cup cook­ing liq­uid; drain pasta. Re­turn pasta to saucepan. 2 Mean­while, heat oil in a large fry­ing pan over low heat; cook zuc­chini, stir­ring, for 3 min­utes or un­til soft­ened, but not coloured. Add gar­lic and chilli; cook, stir­ring, for 1 minute or un­til fra­grant. 3 Add zuc­chini mix­ture to hot pasta with flaked salmon, pars­ley and enough of the re­served cook­ing liq­uid to moisten; toss to com­bine. Sea­son to taste. 4 Top pasta with parme­san. Serve with lemon wedges.

Not suit­able to freeze or mi­crowave.

Thurs­day din­ner

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