Squash Ribbon Pasta with Salmon Herb Cream Sauce

This 30-minute meal, Squash Ribbon Pasta with Salmon Herb Cream Sauce, is a delightful fresh pasta dish made with end-of-summer squash!

Happy October, Friends! I do love the month of October so much, I cannot wait for so many things … like wearing boots, eating apples, hosting dinner parties outside (bundled up), enjoying the leaves and beauty around us, sleeping better at night (love warm days and cool nights), hiking, harvesting more of our garden, wearing fun-colored socks and scarves, setting out the pumpkins (check!), and cooking with apples.

Yes, we love apples in October, and we’re spoiled with beautiful Golden Delicious from our friends’ tree here in Medford. My car is loaded up right now, and I’ll start the applesauce process with my KitchenAid attachment, and we’ll be indulging in sweet, delicious applesauce (with no sugar). I’m sure I’ll be taking bowls to my neighbors. I’m not sure I’ll be canning much this year.

Squash Ribbon Pasta with Salmon Herb Crem Sauce.

I also love an easy, good pasta dish! Last night for dinner I took leftover salmon (from the night before), pasta, yellow squash from our garden, and red onion, and made this delightful dish I’m serving today: Squash Ribbon Pasta with Salmon Herb Cream Sauce (using leftover salmon, but you can also make this Vegetarian).

So yummy, and I never thought to cook my pasta (DeLallo recommends adding 1/4 cup of salt, never oil), and add onion to the boiling water the last 2 minutes of the cooking process.

I’ve never thought to lay the zucchini noodles (ribbons) on the bottom of a colander, and run the boiling pasta water over the squash, eventually placing all of the pasta on top of the squash to drain.

This method gently cooks the ribbons to perfection!

I love Cooking Light magazine, where I got this recipe, and adapted it to the ingredients that I had in our kitchen. They always give a “game plan,” or awesome tips for quick-cooking methods.

Needless to say, we enjoyed this dish last night, then ran up to our friends’ to gather the apples.

A beautiful fall, weeknight dish.

Putting this recipe aside, what are your 3 top apple recipes that you love for fall time?

I want to cook with my apples this week and I’d love your ideas!

5 stars (1 review)

Leave a Review

Get the Recipe:

Squash Ribbon Pasta with Salmon Herb Cream Sauce

Draining the hot cooked pasta over the squash ribbons softens the vegetables just enough to keep their fresh texture, yet combine well with the pasta. Adding the red onion to the pasta in the last 2 minutes of cooking removes makes it tender and not as strong tasting.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Yield: 6 -8

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 1 medium zucchini, about 8 ounces
• 1 medium summer squash, about 8 ounces
• 16 ounces uncooked pasta, I used DeLallo Fusilli col Buco
• 1 red onion, thinly sliced
• 2 cups milk
• 3 Tbsp. flour
• 1/2 cup heavy cream
• 1/2 cup chopped fresh thyme, basil, or parsley
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups leftover salmon, in chunks or flaked (optional)
• Parmesan cheese

Instructions

 

• Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add the salt and then the pasta; cook 9 minutes (or according to package directions). Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.
• Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt and pepper, and salmon. Gently mix together. Sprinkle with Parmesan cheese. Serve immediately.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks being here today, and if you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy!