1 cup whipping cream

1 cup milk

1/4 cup chopped fresh dill

1/2 cup chopped fresh green onions

2 tsp grated lemon peel

8 oz thinly sliced smoked salmon (cut into thin strips)

salt and pepper; freshly grated parmesan and chopped parsley to top

Preparation

Boil pasta in large pot with salted water until “al dente”(tender ,yet still firm). Drain

and return to pot. In a small heavy  saucepan , combine whipping cream , milk ,

dill , onions  , lemon peel. Bring to a boil over medium-high heat. Add sauce to

pasta ; toss well to coat evenly . Add salmon and toss to mix in .

Season with salt and pepper ,top with freshly grated parmesan and serve

with warm toasted bread.

Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.

Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.