Prep time: 25 min
Cooking Time: 40 min
Cooling Time: 5 min
2 pounds Garofalo Bucatini
1/3 cup Carello Extra Virgin olive oil
2 small onions, finely chopped
4 tablespoons fresh garlic, minced
3 zucchini, sliced thin
1 cup heavy cream
1/3 cup horseradish sauce
16 ounces smoked salmon, cut into chunks
1/4 cup fresh herbs, finely chopped
Savor Kosher salt, to taste
Savor black pepper, to taste
1 cup Parmesan cheese
1. Preheat oven to 400° F/200° C. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat oil over medium heat using the same pot the pasta was cooked in. Add the onion and saute until translucent. Add the garlic and zucchini and continue to cook for about 2 minutes. Turn the heat off.
3. Add the heavy cream, horseradish, and cooked pasta into the pot with the cooked vegetables. Season with salt and pepper, and mix until well combined. Gently mix the salmon and herbs into the pasta.
4. Transfer to a large baking dish and sprinkle top with Parmesan. Bake for 30 minutes. Let rest for 5 minutes before serving.