Smoked Salmon Pasta in a Lemon Dill Sauce

This pasta dish shouts spring and summer flavours. It's easy to make too and could be made minus the salmon for a vegetarian dish or the salmon could be substituted for chicken if you aren't a fish lover, you can even swap the veg if you wish.

 It works well cold too. It really is a very versatile dish and will soon became a summer favourite. Oh and did I mention it's really quick to make too.

Serves 2

Cooking Time 15 Minutes Approximately

Syns on Extra Easy - Free

Ingredients

150-200g Dried Penne Pasta (the amount depends on how hungry you are)
100g Approximately Smoked Salmon Sliced
1 x Small Pack Asparagus Cut into 1 inch Pieces
1 x Medium/Large Courgette Diced
1/2 x Pack of Fine Beans or Green Beans Cut in Half
1/2 - 1 x Small Pack Spinach
125g Natural Quark
1/2 x Lemon Zest and Juice
1 x Rounded Tsp Dried Dill
Black Pepper and Salt.
Frylight

1. Put the pasta in a large pan and add water and cook as the pack instructions. Just make sure the pan is much bigger than the amount of pasta being cooked as you will be transferring all the ingredients into it at the end.
2. Add the fine/green beans to the cooking pasta for the last 5-6 minutes of cooking time.
3. Meanwhile spray a frying pan with frylight and cook the courgette and asparagus till tender.
4. Whilst the pasta and veg are cooking mix together quark, lemon juice and zest and dill with a few of tablespoons of the pasta cooking water till it becomes a thick pouring consistency. Taste and season with pepper and salt and check again. You can also add extra dill if required. It should have a good lemon punch.
5. Once the pasta and beans are cooked drain but not fully so there is still a little liquid at the bottom of the pan. Put back on a very low heat, then add the courgette and asparagus and spinach. Allow the spinach to start wilting down. You can add it in batches if you wish.
6. Turn off the heat and add the smoked salmon and the lemon and dill sauce. Mix them through the pasta and vegetables then turn the heat back on to the lowest heat and just allow to gently warm through.
7. Serve with a side salad.

Enjoy

This is a twist to the dish served cold with mixed leaves added once cooled