Light penne with asparagus and smoked salmon

Based on 39 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g whole-wheat pasta (e.g. penne)
450 g green asparagus
400 g smoked salmon
80 g goat cream cheese
lemons
3 sprigs thyme
10 g dill
olive oil for frying
salt
pepper
Metric
Imperial

Utensils

  • large saucepan
  • sieve
  • cutting board
  • knife
  • zester
  • citrus press
  • frying pan
  • cooking spoon
  • pasta tongs

Nutrition per serving

Cal
623
Protein
38g
Fat
9g
Carb
96g

Step 1/6

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 –10 min. until al dente. Drain, save some of the pasta water and set aside.
  • 500 whole-wheat pasta
  • salt
  • large saucepan
  • sieve

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 –10 min. until al dente. Drain, save some of the pasta water and set aside.

Step 2/6

Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.
  • 450 green asparagus
  • cutting board
  • knife

Trim wooden ends of asparagus. Then, cut into bite-sized pieces at a slight angle.

Step 3/6

Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.
  • 2 lemons
  • 3 sprigs thyme
  • 10 dill
  • zester
  • citrus press

Zest lemons and squeeze out the juice. Pick thyme leaves and chop finely with the dill.

Step 4/6

Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.
  • olive oil for frying
  • frying pan
  • cooking spoon

Fry asparagus in some olive oil for approx. 8 – 10 min. until tender. Season with 2/3 of the lemon zest and juice.

Step 5/6

Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.
  • salt
  • pepper

Add cooked pasta and thyme leaves to pan and toss. Season generously with salt and pepper.

Step 6/6

Combine fresh goat cheese with dill and the remaining lemon zest and juice. Top pasta with a dollop of the cheese and add smoked salmon on top to serve.
  • 80 goat cheese
  • 400 smoked salmon
  • pasta tongs

Combine fresh goat cheese with dill and the remaining lemon zest and juice. Top pasta with a dollop of the cheese and add smoked salmon on top to serve.