Fettuccine with Salmon and Vegetables in Lemon Sauce
- 375g Egg Pasta Fettuccine
- 300g fresh Salmon Fillet, thinly sliced
- 100ml light thickened Cream
- 2 Lemons, zest and juice
- ½ cup chopped Flat Leaf Parsley
- Black Pepper
- 6 bunches Broccolini
- 1 medium Red Capsicum
- 1 small Green Capsicum
- 1 cup Carrot
- 1 tabsp Olive oil
While cooking pasta as per packet directions, cut vegetables:
thinly slice carrot, dice capsicum and chop broccolini.
In a large pan, heat olive oil on medium heat then add chopped
vegetables and cook until just tender adding lemon zest in last
couple of minutes.
Remove vegetables, reduce heat and add cream to the pan.
Bring sauce to a simmer and add thinly sliced salmon, Turn of the
heat and place a lid on top of the pan. Set aside.
Strain pasta and add to the pan with the cooked
vegetables. Stir in chopped parsley and add lemon juice to
Serve with cracked black pepper.