Tasmanian Hot Smoked Salmon Pasta

Cook Time 20 minutes

Servings 4

Ingredients

300g hot smoked salmon fillet, flaked apart

300g penne

200g grape tomatoes, sliced in half lengthways

Cream Cheese Sauce

2 tbsp olive oil

1 medium zucchini, halved length-ways and sliced

50g shallots/spring onions, sliced thinly

150g cream cheese

1 tsp dill, dried

200g spinach & rocket mix

Salt & pepper, to taste

Method

Bring a large pot of water to the boil and cook Penne for 9 - 10 minutes or until al dente, then drain.

Heat olive oil in a large deep non-stick frying pan, over a medium heat, sauté zucchini for 4 minutes or until softened. Add shallots and continue to sauté until softened.

Add cream cheese and gently stir as it begins to soften & melt. Once melted add dill, rocket & spinach and stir through.

Bring sauce back to heat, gently stir through halved grape tomatoes, cooked penne & flaked hot smoked salmon.

Serve & enjoy.