Salmon And Zucchini Tagliatelle - cooking recipe

Ingredients

350 g tagliatelle
4 tbsp oil
500 g salmon fillets
600 g courgette, thinly sliced
1 medium onion, thinly sliced
200 g cream cheese
300 ml vegetable stock
1 small bunch basil, torn

Preparation

Cook the pasta in boiling salted water according to package directions.
Meanwhile, heat 2 tbsp of the oil in a nonstick skillet on medium heat. Add the salmon and on both sides for 2-3 mins. Remove from the pan. Season with salt and pepper and set aside. Heat remaining 2 tsp oil in the skillet. Add the zucchini and onion and saute for 3-4 mins. Stir in the cream cheese until well blended. Deglaze the pan with the stock. Bring to a boil. Break up the salmon and add to the pan along with the lemon peel and juice to taste.
Drain the pasta and add to the pan; toss gently to combine. Mix in the basil and season with salt and pepper.