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Tagliatelle with zucchini sauce and warm smoked salmon
Pasta with a sauce of zucchini, lemon and ricotta served with salmon, asparagus and peas.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Cut the zucchini into pieces.
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Put the lemon rind, 3 tbsp lemon juice, the ricotta, pepper and possibly salt in a high beaker and puree with the hand blender into a sauce.
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Remove the woody underside of the green asparagus and cut the asparagus into 2 cm sloping pieces. Slice the garlic.
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Heat the butter in a frying pan and fry the asparagus, garlic, peas, pepper and salt for 6 minutes on medium heat. Change regularly.
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Meanwhile, cut the fresh mint into strips. Drain the pasta, but collect a cup of the cooking liquid. Mix the zucchini sauce through the pasta.
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Add some cooking liquid if the sauce is too dry. Scoop the vegetables through the pasta and spread the salmon flakes and fresh mint.
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Nutrition
545Calories
Sodium15% DV350mg
Fat26% DV17g
Protein54% DV27g
Carbs23% DV69g
Fiber24% DV6g
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