Pasta with Zucchini Sauce and Chili Crisp Salmon
Although tomatoes may be the default choice for saucing, with the right cooking method zucchini and other summer squash can be transformed into a smooth and creamy pasta sauce with a bright summery flavor. To achieve this, start them in a covered pot with alliums, herbs, and just a splash of cooking liquid to ensure the squash softens but also caramelizes. Then blend it with lemon juice and pasta water, toss it with short, curly noodles, and serve it with chili crisp salmon, feta cheese, and fresh herbs. No tomatoes needed (but you can certainly add them if you like).
Ingredients
- 6 oz skinless salmon cut into 1-inch cubes
- 2 tbsp Chili Crisp
- 2 tbsp olive oil
- ½ large yellow onion roughly chopped
- 8 oz (about 1 medium) zucchini or yellow squash roughly chopped
- 10 cloves garlic smashed
- 2 tbsp rosemary or sage
- 2 tbsp chicken stock or water
- ½ tsp Kosher salt
- ¼ tsp ground black pepper
- 4 oz (1½ cups) cavatapi or cellentani pasta
- 2 tbsp lemon juice
- 1 oz feta cheese for topping
- Fresh leafy herbs such as basil, dill, tarragon, parsley, cilantro, or mint, for topping
Instructions
- In a small mixing bowl toss salmon chunks with chili crisp. Set aside.
- Heat olive oil in a Dutch oven over medium heat. When oil is hot, add onion and summer squash and cook for 3-4 minutes, stirring occasionally, until starting to soften.
- Add garlic and rosemary or sage and cook briefly until fragrant. Add chicken stock or water, Kosher salt, and pepper.
- Cover and reduce heat to low. Cook for about 20 minutes or until squash is very tender and browned on the bottom. It will begin to smell nutty and caramelized when ready.
- Meanwhile, place a large covered pot with a couple inches of salted water over high heat.
- When water boils, cook pasta per package directions for al dente. Reserve ½ cup pasta water. Drain and return pasta to the pot.
- When squash is done cooking, remove lid and add lemon juice. Stir and scrap any bits stuck to the bottom of the pan. Transfer contents of the pot to a blender or food processor. Set aside.
- Wipe out Dutch oven if needed and place over medium-low heat. Add salmon along with chili crisp. Cook 2-3 minutes per side, or until lightly browned and it flakes easily with a fork.
- While salmon is cooking, add ¼ cup of pasta water to the squash mixture and blend until fairly smooth. Add more pasta water as needed if the sauce seems too thick.
- Add squash sauce to pasta and toss to coat. Divide into bowls and top with salmon, feta cheese, and fresh herbs.