This light, perfect-for-spring pasta dish delivers a hearty dose of dietary fiber and vitamin C with the help of zucchini, as well as vitamin B12 and omega-3 fatty acids courtesy of the salmon. The combination of fresh herbs like tarragon, dill, and parsley pack in a bunch of flavor that will make this a weeknight staple.
You can check out more easy-to-make Italian recipes from Fabio Viviani here.
Makes 4 servings
- 2 shallots, sliced thin
- 1 small zucchini, shaved into ribbons
- 8 oz cubed salmon, skin removed
- 1 lb fresh fettuccini
- 1 Tbsp chopped tarragon
- 2 Tbsp chopped dill
- 2 Tbsp chopped parsley
- 4 Tbsp extra virgin olive oil
- 8 Tbsp butter
- 1/3 cup grated Grana Padano cheese
- Salt and pepper
- Olive oil
How to make it
Bring a large pot of salted water to a boil.
Heat a large pan on medium-high and add a drizzle of olive oil. Add the shallots and cook for 4 minutes. Add the zucchini ribbons, season with salt and pper, and cook for another minute.
Add the salmon to the pan and drop the pasta in the water at the same time. Cook the salmon for just 2-3 minutes, as not to overcook it. Add the tarragon, dill, parsley, extra virgin olive oil, and butter. Once the butter melts, add a touch of the pasta water to create an emulsified sauce.
Add the pasta to the sauce, fold in the Grana Padano, and toss. Adjust seasoning and add pasta water as needed to keep consistency.