Try this Fusilli with Smoked Salmon, Leeks and Red Peppers recipe, or contribute your own.
Suggest a better descriptionBring 6 quarts water to a boil and add 2 tablespoons salt. In a 12-inch skillet, heat extra virgin olive oil over moderate heat. Add leek and pepper julienne and cook until softened (about 5 to 6 minutes). Add white wine, bring to a boil and remove from heat. Drop pasta into boiling water and cook according to package directions. Drain in colander over sink and pour hot pasta into leek mixture. Add salmon and cold butter and toss until well mixed. Pour into heated serving bowl and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net"
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 1 | ||
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Calories: 1764 | ||
Calories from Fat: 758 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.2g | 112 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 47.5g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 367.6mg | 113 % | |
Sodium 225.5mg | 8 % | |
Potassium 2028.1mg | 53 % | |
Total Carbohydrate 146.6g | 43 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 141.6g | ||
Protein 96.3g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1764
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