Salmon cream farfalle pasta

/ Haruka Sugiyama

Description: The combination of salmon and cream goes really well. The dish looks cute with butterfly-shaped pasta and salmon. We also enjoy our meals with our eyes 🙂
Serves: 2
Cooking time: 20 minutes

Ingredients

  • Farfalle – 180g
  • Unsalted butter – 10g 
  • Garlic – crushed, 2 cloves 
  • Salmon – chopped in small chunks, 150g
  • Salt – 2 dashes
  • Parmesan cheese – grated, 10g
  • Single cream – 150 mL
  • Ground black pepper – according to the personal taste

Method

1. Cook the pasta until al dente in plenty of boiling water with salt.
2. When pasta is almost cooked, in a large non-stick frying pan, cook the garlic and the salmon with salt (1 dash) over low heat. 
3. When the salmon is almost cooked, add the drained pasta to the frying pan, then toss.
4. Add the cream to medium heat and stop before it boils. Mix well. 

5. Sprinkle parmesan cheese and ground black pepper. 

KcalProteinFatCarbsFibreSugarsSaltSaturated FatVitamin B2Vitamin B3Vitamin E
674.331.0g30.4g68.6g3.7g3.2g0.7g14.3g0.5mg13.0mg2.7mg
33.7%62.0%43.4%26.4%12.3%3.6%11.6%71.4%49.6%99.7%89.2%
*These values are approximate and based on the value from ingredients prepared before cooking (Reference USDA). Percent daily values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Calcium and Folate are over 10%, Iron is over 20%, Phosphorus is over 30%, Vitamin B6 is over 40%, Vitamin B1, B12 and Vitamin D are over 100% of an adult’s daily reference intake. Your daily values may vary depending on your calorie needs. However, some Vitamins may be lost while cooking.

Nutritional Values Per Serving

Nutritional Tips

Salmon contains poly-unsaturated fatty acid (omega-3) which are effective in lowering the risk of coronary heart disease and cholesterol.

Fatty acids have different structures depending on the number of carbon and hydrogen atoms. When hydrogen atoms are missing, C atoms form double bonds.

Omega−3 fatty acids are types of fat and they are also called ω−3 fatty acids or n−3 fatty acids. They are polyunsaturated fatty acids (PUFAs) and characterized by the double bond. These bonds are located 3 carbon atoms away from the terminal methyl group (CH3) in their chemical structure. The other side of the structure has a carboxyl group. If bonds are 6 carbon atoms away, it is called omega-6 fatty acids or ω−6 fatty acids or n−6 fatty acids. 
PUFAs have 2 or more double bonds while saturated fatty acid (bad fat) does not have any double bond.

Now you can take away the key point .. no double bond => not the best for our health 🙂

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