Composition / ingredients
Step-by-step cooking
Step 1:
Using a vegetable peeler, plan the squash with thin wide strips. Put a pot of water for cooking spaghetti on the fire, after boiling, pour the green peas. Start preparing the sauce.
Step 2:
Skinless salmon fillet cut into small cubes. Grate the melted cheese on a grater. Mash the cheese with blue mold with a fork. Heat milk or water in a frying pan, add melted cheese and cheese with blue mold. Stir until smooth. Cook, stirring constantly, until the sauce thickens, 3 min. Reduce the heat, add pieces of salmon. Pepper it. Cook for no longer than 5 minutes. If the spaghetti has not been cooked by this time, we will definitely take it off
Step 3:
7 minutes after boiling the peas, pour the spaghetti, add salt. Cook according to the instructions. 3 minutes before cooking, add the sliced zucchini.
Step 4:
Flip into a colander, shake. Put the spaghetti in a frying pan with sauce, add arugula, mix. Immediately serve to the table.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Sea salt - 0 kcal/100g
- Arugula - 25 kcal/100g
- Spaghetti - 338 kcal/100g
- Red Fish - 191 kcal/100g
- Cheese with mold - 353 kcal/100g
- Hermelin - 303 kcal/100g
- Gorgonzola - 330 kcal/100g
