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Salmon Tagliatelle with Creamed Vegetables

(Family Style: 2 Adults and 2 Kids)

Salmon Tagliatelle with Creamed Vegetables - Salmon Tagliatelle with Creamed Vegetables - A pasta dish that's above par
604 kcal
Salmon Tagliatelle with Creamed Vegetables - A pasta dish that's above par

(0)

Difficulty:easy
Preparation:25 min
Ready in:25 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
604
30%
Protein
40 g
80%
Fat
16 g
20%
Added Sugar
0 g
0%
Carbohydrates
71 g
27%
Roughage
10 g
-
Saturates
6 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

14 ouncesCherry tomatoes
½small Napa cabbage (about 600 grams)
½Lemon
14 ouncesSalmon
Salt
Pepper
11 ouncesTagliatelle
5 tablespoonsCoffee creamer
5 tablespoonsHorseradish cream cheese (about 75 grams)

Kitchen Utensils

1 Pot, 1 Pot, 1 Wooden spoon, 1 Sieve, 1 Cutting board, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Paper towel, 1 Toothpick, 1 Large knife

Directions

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1 Rinse cherry tomatoes and pierce the skin several times with a toothpick.
2 Rinse and dry cabbage, cuut crosswise into quarters and then lengthwise into strips.
3 Rinse the lemon half in hot water, wipe dry and finely grate zest. Squeeze juice.
4 Rinse salmon and pat dry with paper towels. Cut into bite-sized chunks. Combine with a little lemon juice and season with salt and pepper.
5 Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions.
6 Meanwhile, in a large pot, mix coffee creamer with lemon zest and cream cheese until smooth. Season with salt and pepper. Heat mixture over medium high heat.
7 Add cabbage and cook over medium heat until tender, about 8 minutes. Add the tomatoes and salmon pieces and cook until fish is opaque, about 6 minutes. Drain the pasta and serve alongside the salmon and vegetables.
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