Smoked Salmon & Zucchini Cavatappi Pasta

Smoked Salmon & Zucchini Cavatappi Pasta

This is my favorite leftover salmon zucchini recipe. If you don’t have leftovers, you can always use fresh or canned salmon. Simply mix pasta with salmon, zucchini and tomatoes for a refreshing dish!

Get ready for some amazing smoked salmon zucchini pasta. Gather your ingredients!

Chop the onions, peppers, and mince the garlic. 

Cook the pasta per the box directions until they are al dente.

Add the peppers and onions and cook for two minutes. Add the tomatoes and cook until they pop.

Then add salmon and zucchini and cook until heated through (or cook until done if they aren’t pre-cooked).

Add cream, basil, and cheese. Add the pasta and coat. If too thick add a little chicken stock or milk to thin. Then top with chopped parsley and serve!

Sheri

Smoked Salmon w/ Zucchini Pasta

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 3

Course: Main Course

Cuisine: Italian

Calories: 647

Ingredients Equipment Method

Ingredients

  

• ½ pound uncooked cavatappi or your preferred pasta
• 2 tablespoons extra virgin olive oil divided
• 1/2 pound smoked salmon can substitute one can of salmon
• 1 cup sliced grape tomatoes
• 1 small sweet onion sliced
• 1/4 cup banana pepper diced - I like rings
• 1 tbsp garlic
• 1 medium zucchini diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly grated black pepper
• 1/4 cup heavy cream
• ½ cup freshly grated parmesan cheese
• Fresh basil and parsley

Equipment

• Skillet

Method

 

1. Chop the onions, peppers, and mince the garlic.
2. Cook the pasta per the box directions until they are al dente.
3. Grab a skillet and add 1 tbsp olive oil. Saute garlic for one minute until fragrant.
4. Add the peppers and onions and cook for two minutes.
5. Add the tomatoes and cook until they pop.
6. Then add salmon and zucchini and cook until heated through (or cook until done if they aren't pre-cooked).
7. Add cream, basil, and cheese. Add the pasta and coat. If too thick add a little chicken stock or milk to thin. Then top with chopped parsley and serve!