2 tsp olive oil
2 courgettes, diced into 1cm cubes
300g smoked salmon, chopped
4 tbsp crème fraîche
Salt and black pepper
2 tbsp chives, finely chopped
- Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions.
- Heat the oil in a large pan over a medium-high heat and cook the courgette for 5-6 minutes until just coloured. Turn the heat to low and add the salmon and crème fraîche. Stir to combine well. Season with plenty of black pepper and a little salt, if required.
- Drain the pasta and add to the salmon along with two tablespoons of the pasta cooking water, to loosen. Stir to combine, then divide amongst four serving bowls and scatter with the chives. Serve with lemon wedges, for squeezing.
Per Serving: 446kcals, 9.5g fat (2.9g saturated), 63.6g carbs (3.9g sugars), 25.8g protein, 3.7g fibre, 1.56g sodium
Top Tip: Use scissors to snip the smoked salmon — it’s easier than chopping with a knife.
Make it yours: Swap in hot smoked salmon or trout instead of the salmon, if preferred. For extra greenery, add 100g frozen peas to the pasta water for the last two minutes of the pasta cooking time, or top the finished bowls with handfuls of rocket.