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Ingredients
for
4
Pasta with Salmon and Vegetables
20 min., ready in 40 min.
Time:
667
calories
Calories:
Health Score:
77 / 100
Ingredientsfor
- Ingredients
- 400 grams Tagliatelle
- salt
- 250 grams Romanesco broccoli
- 250 grams green Asparagus
- 1 red Bell pepper
- 150 grams Peas
- 1 Tbsp butter
- 100 milliliters dry white wine
- 100 grams Crème fraiche
- 2 Tbsps freshly chopped Dill
- 300 grams Salmon
- peppers
Preparation
1.
Cook pasta in boiling salted water until al dente.
2.
Rinse romanesco and drain. Peel bottom thirds of asparagus and cut stalks into 2-3 cm (approximately 1 inch) long pieces. Rinse bell pepper, halve and remove seeds and ribs, cut into pieces. Rinse peas and drain.
3.
Heat butter in a pan and sauté asparagus and romanesco. Deglaze pan with wine and simmer for about 5 minutes on low heat. Add pepper and peas and cook for 2-3 minutes more. Add crème fraîche and dill and remove from heat. Rinse and pat dry salmon, cut into bite-sized pieces. Add salmon to the sauce and let stand for 2-3 minutes or until fish is done. Season with salt and pepper. Add drained pasta and little bit of cooking water, if needed. Stir well and arange on plates. Serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |