Fettuccine with Smoked Salmon Goat Cheese Leeks and Zucchini
Elevate your pasta night with this indulgent recipe for Fettuccine with Smoked Salmon, Goat Cheese, Leeks, and Zucchini—a gourmet dish that’s as delicious as it is visually stunning. Tender ribbons of fettuccine are coated in a creamy goat cheese sauce infused with subtle hints of garlic, fresh dill, and zesty lemon. The combination of smoky salmon, sautéed leeks, and delicate zucchini ribbons adds layers of texture and flavor, making every bite a luxury. Perfect for an elegant dinner or special occasion, this quick-cooking meal comes together in under 40 minutes and serves four. It’s a captivating blend of vibrant ingredients and satisfying comfort food—ideal for salmon pasta enthusiasts and zucchini noodle lovers alike!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 6 oz Smoked salmon
- 4 oz Goat cheese
- 2 medium Leeks
- 1 large Zucchini
- 2 tbsp Olive oil
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 tbsp Fresh dill
- 1 tsp Lemon zest
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, drain the pasta, and set aside.
While the pasta is cooking, trim the dark green tops and root ends off the leeks. Slice the white and light green parts into thin rounds and rinse thoroughly in cold water to remove any grit.
Using a vegetable peeler, create long ribbons of zucchini by shaving lengthwise down the zucchini. Stop once you reach the seedy core and set the ribbons aside.
Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Crumble the goat cheese into the skillet and stir until melted and smooth.
Add the zucchini ribbons to the skillet and cook for 2-3 minutes until just tender. Season the sauce with lemon zest, salt, and black pepper.
Tear the smoked salmon into bite-sized pieces and gently fold it into the sauce. Be careful not to break it apart too much.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, gradually add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.
Sprinkle the dish with fresh dill and give it a final toss. Serve immediately with additional dill or freshly cracked pepper as a garnish, if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 29.4 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 29.1 mcg | 145% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
