2. While the pasta is cooking,
place the cream cheese in a
saucepan and stir in the milk a
little at a time. Stir in the lemon
zest, courgettes and most of the
parsley, and heat over a low heat.
3. Once the mixture is hot, pour
it over the drained pasta. Add
the flaked salmon and the lemon
juice, and stir gently to combine.
Season well with salt and freshly
ground black pepper. Sprinkle
with the remaining parsley and
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