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Pasta with salmon, spinach and asparagus
Italian pappardelle pasta with green asparagus, smoked salmon cubes and fresh pasta sauce.
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Ingredients
Directions
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Remove the woody underside of the asparagus. Cut into pieces of 3 cm and boil for 4 minutes in water with salt. Rinse under cold running water.
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Meanwhile, cook the pasta in plenty of water with salt al dente according to the instructions on the packaging and pour.
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In the meantime, heat the pasta sauce over medium heat in a skillet or wok.
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Add the asparagus puffs, pasta and spinach and heat while you are shoving. The spinach does not have to be completely shrunken.
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Sprinkle with the salmon and (freshly ground) black pepper. Bon appétit! .
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Nutrition
435Calories
Sodium27% DV640mg
Fat15% DV10g
Protein46% DV23g
Carbs20% DV61g
Fiber20% DV5g
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