Creamy Baked Farfalle with Smoked Salmon & Zucchini Delight
A rich, comforting pasta bake that combines tender farfalle, silky smoked salmon, and fresh zucchini in a creamy, cheesy sauce—perfect for a cozy family dinner or an elegant weeknight meal.
Ingredients (serves 4–6)
300 g (10 oz) farfalle pasta
200 g smoked salmon, sliced into strips
1 medium zucchini, thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
A pinch of nutmeg (optional)
Fresh dill or parsley for garnish
Instructions
Preheat your oven to 180°C (350°F).
Cook the farfalle in salted boiling water until al dente, then drain and set aside.
In a pan, heat olive oil and sauté the garlic for 1 minute. Add the zucchini and cook until slightly tender.
Pour in the cream and milk, then season with salt, pepper, and a pinch of nutmeg. Let it simmer gently for 2–3 minutes.
Add the smoked salmon and stir carefully so it stays tender.
Combine the cooked pasta with the sauce and mix well.
Transfer everything into a baking dish. Sprinkle mozzarella and Parmesan on top.
Bake for 15–20 minutes until golden and bubbling.
Garnish with fresh dill or parsley before serving.
Serving Tip
Serve warm with a light green salad or crusty bread for a complete and satisfying meal.
