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Spaghetti carbonara with salmon
Spaghetti carbonara with smoked salmon and zucchini.
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Cut zucchini into cubes. Heat the oil in a frying pan and fry the zucchini for 2 minutes.
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Add the milk and the sauce mix and bring to the boil while stirring. Boil the sauce for 2 minutes on low heat.
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Halve the cherry tomatoes. Mix the rucola salad with the tomato, the rest of the oil and possibly salt and pepper.
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Mix the spaghetti with the sauce. Divide the salmon cubes and sprinkle with freshly ground pepper. Serve with the salad.
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Nutrition
845Calories
Sodium38% DV900mg
Fat58% DV38g
Protein78% DV39g
Carbs28% DV84g
Fiber24% DV6g
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