Light penne with asparagus and smoked salmon

Light-penne-with-asparagus-and-smoked-salmon-6
Light and fresh – a must-have in every cooking repertoire!

 

Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 623 / Protein 38g / Carbohydr. 96g / Fat 9g

Ingredients (4 servings)

500 gwhole-wheat pasta (e.g. penne)
450 ggreen asparagus
400 gsmoked salmon
80 ggoat cream cheese
2lemons
3 sprigsthyme
0.5 bunchdill
olive oil for frying
salt
pepper

Utensils

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

Wine Tip

Rivaner, dry, 2011
A Rivaner is the perfect companion for this dish. It is mildly acidic, but still palatable and fruity. However, it cannot be stored for long and should therefore be drunk young.

Step 1

Light penne with asparagus and smoked salmon

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.

large saucepan, sieve

500 g whole-wheat pasta / salt

Step 2

Light penne with asparagus and smoked salmon

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

cutting board, knife

450 g green asparagus

Step 3

Light penne with asparagus and smoked salmon

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

zester, citrus press

2 lemons / 3 sprigs thyme / 0.5 bunch dill

Step 4

Light penne with asparagus and smoked salmon

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

frying pan, cooking spoon

olive oil for frying

Step 5

Light penne with asparagus and smoked salmon

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

salt / pepper

Step 6

Light penne with asparagus and smoked salmon

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.

pasta tongs

80 g goat cheese / 400 g smoked salmon