Thursday, June 3, 2010

Smoked salmon & zucchini alfredo, the remix

Because there are not enough ways to use one of my all-time favorite ingredients....Greek yogurt! I think I could put this in anything...well almost.

This is taken from a recipe I found years ago in one of my issues of Food & Wine, but I put my own spin on it with the smoked salmon. This is a bit "healthier" than an original alfredo and replaces the cream with Greek yogurt, I use 2%, but if you want to use the full-fat version, go for it! Plus, this dish is quick and easy, always a bonus, especially with kids. The shredded zucchini also makes it a sneaky way to get some veg in there for the skeptical ones. My daughter loved this and ate her entire bowl, my husband had thirds! We actually ate it so fast, I forgot to take a photo.

You can leave out the smoked salmon and replace it with prosciutto or bacon or leave it meatless and it will still be delicious! In our house, I tend to replace smoked salmon anywhere it calls for bacon. Don't get me wrong, I love me some bacon, but since we don't typically eat meat and M hasn't indulged in over 20 years...I go with the sea version of salty meat.

16 oz. pasta (I use either fettuccine or spirals)
4 oz. smoked salmon, sliced in small pieces
3 medium-sized zucchini, shredded
2 teaspoons olive oil
4 tablespoons butter
1 cup Greek yogurt
1 cup parmesan cheese
1/8 teaspoon nutmeg

Start a pot of boiling water, and add pasta when ready

Meanwhile, heat the olive oil in a skillet at medium heat and sauté the smoked salmon for about 8 minutes until it is light pink and starting to get bacon-like

About 1 minute before the pasta is done, add the zucchini

Drain the pasta and zucchini, reserving 1/4 cup of the pasta water

While the pasta is in the colander, melt the butter in the empty pasta pot on low heat, then add the yogurt, parmesan and nutmeg, stir until smooth

Add the pasta and water and toss until well coated with the sauce, lastly add the smoked salmon and stir well

Buon Appetito!!


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