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Tagliatelle with salmon cream sauce
Tagliatelle bicolore with salmon cream sauce and broccoli.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package.
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Meanwhile, cook the broccoli in approx. 5 min. Until al dente.
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Let the cream cheese melt over low heat in a pan. Clean the lemon and grate the yellow skin above the cream cheese.
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Squeeze out the lemon.
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Stir in the salmon pieces, the lemon juice (2 cubits per half lemon) and water through the cream cheese and heat the sauce for approx. 1 min.
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Drain the tagliatelle and the broccoli and scoop on a plate. Spoon the salmon sauce over the tagliatelle.
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Nutrition
610Calories
Sodium33% DV780mg
Fat31% DV20g
Protein58% DV29g
Carbs25% DV74g
Fiber32% DV8g
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