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Lemony Salmon Pasta with Spring Vegetables and Ricotta
Ingredients
  • 400g fettuccine
  • 500g Coles skin off salmon fillets
  • 2 tbsp olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 large zucchini, peeled into ribbons
  • 1 lemon, zested, juiced (ΒΌ cup juice)
  • 2 tbsp chopped dill
  • 1 cup (120g) frozen peas, thawed
  • 150g fresh firm ricotta, crumbled
  • Lemon wedges, to serve
  • Dill sprigs, extra, to serve
  • Crusty bread, to serve
Note: Ingredients may have been altered from the original.
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