creamy zucchini-pasta with roasted salmon
you need:
2 middle size zucchini
1 onion chopped
1 garlic clove pressed
3 tablesp. olive oil + 3 more for the salmon
1 1/4 cup veggie broth
1/2 cup creme fraiche
1 tablesp. butter
1 tablesp. flour
1/4 cup heavy cream
handfull chopped parsley
handfull chopped basil
salmon steaks
1/4 pound tagliatelle
salt pepper
3 tablesp. lemon juice
cook the tagliattelle as instructed. wash the zucchini. cut the zucchini in half and slice it with a peeler lengthwise in to fine strips. in a pan, heat 3 tablesp. of olive oil. add the onions and garlic. brown them for 2 min. then add the zucchini, brown them for another 3 min. then take the veggies out on a plate and set aside.
in a sauce pan melt the butter, add the flour and stir. quickly add the veggie broth and the heavy cream. keep stiring until its thickening up to an creamy sauce. add the creme fraich, season with salt and pepper. add the zucchini back to the sauce as well as the cooked pasta,carfully stir and mix all together. right before serving, add the basil and parsley and mix well.
for the salmon: wash the salmon and dry it with a paper towel. drizzel the salmon with lemon juice, let it soak for 10 min ( this will also help to prevent from falling apart). season the salmon with salt and pepper. roast the salmon with the left over olive oil in a medium-high pan.
serve
good luck 
