Strozzapreti with salmon, zucchini and lemon

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Salmon fillet100 g
• Zucchini180 g
• Extra virgin olive oil8 g
• Lemon zestto taste
• Dillto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash and trim the courgettes and cut them into 1 cm dice; remove the skin and any bones from the salmon fillet and cut it into cubes of about 2 cm.
2. When the water boils, salt it and cook the strozzapreti for the time on the packet, until al dente.
3. Meanwhile in a large frying pan heat the oil over a medium-high heat and sauté the courgettes for 5 minutes, until golden but still firm.
4. Add the salmon and cook for 3 minutes over a medium heat, turning gently, until opaque outside but still tender inside; season with salt and pepper.
5. Drain the pasta, keeping a little cooking water, and toss it in the sauce with a splash of water for 1 minute, until well bound.
6. Turn off the heat and finish with the grated lemon zest and chopped dill.