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Ingredients
Tagliatelle Pasta with Salmon Cream Sauce and Broccoli
- Ingredients
- 400 grams Tagliatelle
- 300 grams Salmon
- 1 Broccoli
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 200 grams Whipped cream
- 30 grams butter
- 1 Tbsp Lemon peel
- 1 Tbsp lemon juice
Cut the salmon into small cubes. Rinse the broccoli, trim and cut into florets. Blanch the broccoli florets in boiling salted water for 8 minutes. Drain well and keep aside.
Cook the tagliatelle pasta al dente in plenty of salted water.
Meanwhile, heat the butter in a pan gently, add the lemon zest and sauté briefly. Pour in the lemon juice and boil shortly. Immediately pour in the cream and simmer on low heat for 1 minute. Season with salt, pepper and nutmeg. Add the salmon to the sauce and leave until done at medium heat for 1-2 minutes. Season with salt and pepper..
Drain the cooked pasta (keep some of the cooking water aside) and mix with the sauce. Add 2-3 tablespoons of cooking water to the pasta sauce. Transfer the pasta to plates and garnish with the broccoli. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |