Pappardelle  later than salmon, yoghurt, tomato and dill

Pappardelle later than salmon, yoghurt, tomato and dill

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Twiddle your fork approximately this low calorie pasta dish subsequent to a difference.

The ingredient of Pappardelle later than salmon, yoghurt, tomato and dill

  1. 375g pappardelle or fettuccine
  2. 200g natural yoghurt
  3. 1 tsp Dijon mustard
  4. 3 vine-ripened tomatoes, seeds removed, diced
  5. 1/2 cup just about chopped dill sprigs
  6. Juice of 1/2 a lemon (or to taste)
  7. 210g can red salmon, drained, skin and bones discarded

The instruction how to make Pappardelle later than salmon, yoghurt, tomato and dill

  1. Cook the pasta in a large pan of boiling salted water until al dente, then drain, reserving 1/2 cup (125ml) cooking liquid.
  2. Meanwhile, place the yoghurt, mustard, tomato, dill and lemon juice in a large bowl and mix using a fork. Season to taste with sea salt and freshly arena black pepper. Flake the salmon on top of higher than the top.
  3. grow the pasta and reserved cooking liquid to the salmon incorporation combination and toss gently to combine. Divide pasta in the course of bowls and season taking into consideration freshly arena black pepper.

Nutritions of Pappardelle later than salmon, yoghurt, tomato and dill

calories: 458.88 calories
fatContent: 7 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 72 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 24 grams protein
cholesterolContent: 39 milligrams cholesterol
sodiumContent: 234.31 milligrams sodium

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