Cream Cheese and Salmon Linguine with Courgette and Asparagus

Hello there!

In summer I much prefer having light and healthy dinners but I don't want to spend ages in the kitchen, especially if the UK decides it wants to have a heatwave. This recipe, much like my other ones, is very versatile and you can use whatever vegetables you have leftover like peas or broccoli. For this, we are using asparagus and courgettes to create a fresh and light dinner. I was inspired to make this by a recipe I saw in Jamie Oliver's 5 Ingredients recipe book which is similar but I jazzed mine up a bit. Enjoy!


The Recipe: Cream Cheese and Salmon Linguine with Courgette and Asparagus

Serves 3-4
300g linguine
125g asparagus spears, chopped into 3cm pieces
120g smoked salmon, chopped roughly
2 courgettes, peeled into ribbons
1 lemon, zested
4 tbsp cream cheese


In a large saucepan, boil the linguine in water for 5 minutes then add the asparagus spears and continue to boil for another 5 minutes.

Meanwhile, prepare your other ingredients by chopping up the salmon into rough pieces and use a peel to turn the courgettes into ribbons.

Once the pasta is cooked, drain but leave a couple of tablespoons of the pasta water in the pan. To the pasta and asparagus, add the smoked salmon, courgette ribbons, lemon zest and cream cheese to the pan. Warm through on a low to medium heat until the courgette has softened and the salmon is hot.
Serve with black pepper.

Cream cheese and salmon linguine...Ta dah!

For other pasta recipes, check out these posts:
Creamy Pesto Veggie Pasta Bake
Creamy Pesto Prawn Linguine with Asparagus and Peas
Tomato and Prawn Tagliatelle
Avocado Pesto with Sausages and Pasta


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