Fettuccine with Artichokes and Smoked Salmon
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.
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 45.79 g | (47 %) | ||
| Fat | 42.05 g | (36 %) | ||
| Carbohydrates | 82.07 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
| Vitamin A | 172.63 mg | (21,579 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 11.11 μg | (4 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 0.36 μg | (1 %) | ||
| Vitamin B₁₂ | 9.11 μg | (304 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 755.21 mg | (19 %) | ||
| Calcium | 143.21 mg | (14 %) | ||
| Magnesium | 32.69 mg | (11 %) | ||
| Iron | 3.12 mg | (21 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Cholesterol | 152.62 mg |
Ingredients
- Ingredients
- 1 cup frozen Artichoke hearts
- 14 ozs whole wheat Fettuccine
- salt
- 8 ozs Smoked salmon
- 1 handful flat-leaf parsley
- 2 Tbsps butter
- 2 Tbsps olive oil
- ¾ cup Vegetable broth
- ½ cup Evaporated milk
- ½ cup Crème fraiche
- freshly ground peppers
- ½ lemon (juice)
- Lemon wedge (for garnish)
- flat-leaf parsley (for garnish)
Preparation steps
Thaw the artichokes and cut into wedges.
Cook the pasta in plenty of boiling salted water until al dente and allow to drain.
Cut the salmon into strips. Rinse the parsley, shake dry and chop.
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.
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.
