Creamy Rosemary Mushroom Truffle Sauce Salmon Tagliatelle Pasta

Chef's Pick

Creamy Rosemary Mushroom Truffle Sauce Salmon Tagliatelle Pasta

  • 10 min.

  • 610 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 10 minutes

Boil a large pot of salted water, add half the box of pasta + cook 4-6 min or until al dente, then drain + return to pot

Meanwhile, chop broccoli into 1-inch pieces; heat 1 tbsp oil in skillet over med-high + cook broccoli with salt/pep 2-3 min; add ½ cup water, cover + steam 3 min

Break salmon into bite-size pieces; add salmon, ½ cup sauce + salt/pep to broccoli; warm 2 min

Toss pasta with sauce + veggies then divide to plates

Nutrition

Servings: 2

Amount per serving

610

Calories

16g

Fat

88g

Carbs

7g

Fiber

29g

Protein

3g

Sugars

Calories per serving

610

Total Fat

16g

21

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

165mg

56%

Sodium

610mg

27%

Total Carbohydrates

88g

32%

Dietary Fiber

7g

25%

Total Sugars

3g

Included 0g added sugars

0%

Protein

29g

Vitamin D

15%

Calcium

14%

Iron

14%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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