Light penne with asparagus and smoked salmon

Based on 44 ratings

Team

Editors at Kitchen Stories

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
38 g
Fat
9 g
Carb
96 g
  • 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 g 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 g 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.
    • lemons
    • 3 sprigs thyme
    • 10 g 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 g goat cheese
    • 400 g 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.