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Penne with salmon and creamy spinach
Pasta with salmon, mushrooms, cream cheese and spinach.
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Ingredients
Directions
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Bring a large pan with water and a little salt to the boil and cook the penne in 6 minutes until al dente. Drain and collect a cup of the cooking liquid.
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Clean the onions and finely chop. Heat the oil in a frying pan and fry the onion and mushrooms for 10 min. On medium heat. Add the cream cheese and scoop.
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In the meantime, heat the remaining oil in a frying pan and fry the salmon for 6 minutes on medium heat. Turn halfway. The salmon is then deliciously baked in rosé. Season with salt and pepper.
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Meanwhile, clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the other half into 4 parts. Cut the spinach coarsely.
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Mix 1 tbsp lemon juice, lemon zest and spinach through the mushrooms and turn off the heat. Season with pepper and salt.
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Spoon the penne through the sauce and add some of the cooking liquid to make it smoother.
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Divide the penne over the plates and shred the salmon above it. Serve with the lemon wedges.
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Nutrition
695Calories
Sodium20% DV475mg
Fat51% DV33g
Protein64% DV32g
Carbs21% DV64g
Fiber24% DV6g
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