Squash Ribbon Pasta with Salmon Herb Cream Sauce

INGREDIENTS

medium zucchini (about 8 ounces)

medium summer squash (about 8 ounces)

16 oz

uncooked pasta (I used DeLallo Fusilli col Buco)

red onion, thinly sliced

2 cups

milk

3 tbsp

flour

1/2 cup

heavy cream

1/2 cup

chopped fresh thyme, basil, or parsley

3/4 tsp

kosher salt

1/2 tsp

freshly ground black pepper

2 cups

leftover salmon, in chunks or flaked (optional)

Parmesan cheese