Fettuccine with Artichokes and Smoked Salmon

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Average: 5 (2 votes)
(2 votes)
Fettuccine with Artichokes and Smoked Salmon
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Health Score:
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
889
calories
Calories

Healthy, because

Even smarter

Nutritional values

Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes. Salmon has protein and many beneficial fatty acids within it, making this a well rounded meal. 

You can always substitute fettuccine with other pastas like brown rice pasta, chickpea pasta, or wholewheat pasta. 

1 serving contains
(Percentage of daily recommendation)
Calorie889 kcal(42 %)
Protein45.79 g(47 %)
Fat42.05 g(36 %)
Carbohydrates82.07 g(55 %)
Sugar added0 g(0 %)
Roughage0.94 g(3 %)
Vitamin A172.63 mg(21,579 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.31 mg(28 %)
Niacin11.6 mg(97 %)
Vitamin B₆0.42 mg(30 %)
Folate11.11 μg(4 %)
Pantothenic acid1.46 mg(24 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂9.11 μg(304 %)
Vitamin C10 mg(11 %)
Potassium755.21 mg(19 %)
Calcium143.21 mg(14 %)
Magnesium32.69 mg(11 %)
Iron3.12 mg(21 %)
Iodine4.06 μg(2 %)
Zinc0.68 mg(9 %)
Saturated fatty acids19.6 g
Cholesterol152.62 mg

Ingredients

for
4
Ingredients
1 cup
14 ounces
whole wheat Fettuccine
8 ounces
1 handful
flat-leaf Parsley
2 tablespoons
2 tablespoons
¾ cup
½ cup
½ cup
freshly ground Pepper
½
Lemon (juice)
Lemon wedges (for garnish)
flat-leaf Parsley (for garnish)

Preparation steps

1.

Thaw the artichokes and cut into wedges.

2.

Cook the pasta in plenty of boiling salted water until al dente and allow to drain.

3.

Cut the salmon into strips. Rinse the parsley, shake dry and chop.

4.

Heat the butter and olive oil in a large skillet. Cook the artichokes, deglaze with the broth and simmer over medium heat until the liquid has evaporated. Stir in evaported milk and creme fraiche. Season with salt, pepper and lemon juice (salt lightly here, because of the salt in the smoked fish). Boil briefly.

5.

Mix noodles and parsley into the pot contents and toss. Add the salmon, mix and distribute the contents immediately on plates. Garnish with lemon wedges and parsley and serve.