Creamy Hot Smoked Salmon Fusili
with arugula, courgette & Parmigiano ReggianoCalories
:
714 kcalProtein
:
39.7g proteinTotal
:
20 minutesDifficulty
:
MediumExtra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Vis
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
This recipe provides 255 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
½ piece
Courgette
½ piece
Leek
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Lemon
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
2.5 g
Fresh dill
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
20 g
Arugula
75 g
Hot smoked salmon flakes
(Contains: Vis)
50 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2989 kJ
Calories714 kcal
Fat27.4 g
Saturated Fat9.6 g
Carbohydrate70.6 g
Sugar13.4 g
Dietary Fiber14.1 g
Protein39.7 g
Cholesterol8.3 mg
Salt1.7 g
Trans Fat0.1 g
Potassium599.5 mg
Calcium202 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Sautépan or large frying pan
•Grater
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Chop the onion and crush or mince the garlic.
- Slice the courgette into 0.5 cm thick crescents. Chop the leek into thin rings.
- Boil the pasta for 10 - 12 minutes, then reserve a cup of the pasta water before draining and setting aside.
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the onion, leek and courgette for 7 - 9 minutes.
- Wash and zest the lemon, then cut it into wedges.
- Grate the Parmigiano Reggiano and finely chop the dill.
3
- Add the Sicilian-style herbs, lemon zest, cream cheese, garlic and Parmigiano Reggiano to the vegetables, along with (per person) 2 tbsp pasta water and the juice of a lemon wedge (see Tip).
- Transfer the pasta to the sauce and mix well to combine.
- Season with salt and pepper.
Tip: feel free to add some extra pasta water if the sauce is too dry.
4
- Serve the arugula on plates and drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the pasta alongside.
- Top with the hot smoked salmon and serve with a lemon wedge.
- Garnish with the dill.
