Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
562
Calories
21g
Protein
26g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 zucchini, cut into small strips
- 1 tablespoon finely chopped shallots
- 1 teaspoon finely chopped parsley
- 2 cups heavy cream
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 ounces cubed smoked sockeye
- 1 ounce grated parmesan cheese
- 8 ounces fettuccine pasta, cooked
Directions
1
Sauté butter, zucchini, shallots and parsley until tender.
2
Add cream, lemon juice, salt and pepper.
3
Let sauce reduce until thick in consistency.
4
Add smoked sockeye and parmesan cheese.
5
Pour over fettuccine and serve immediately.
Recipe sourced from
fandom