Wannan girke-girke mai sauƙi ga Salmon tare da fettuccine yana da kyau ga kamfanin kuma yana da sauƙin yin kowane rana. Ko ruwan hoda ko ruwan hoda zai yi aiki sosai; zabi ja idan kuna so ku damu da baƙi. Zaka iya yin wannan tare da yalwar kifi salmon ; kawai karya shi a cikin chunks. Oh, kuma zaka iya yin shi tare da spaghetti ko harshe, kamar yadda na yi na ƙarshe na yi shi.
Duk abin da kuke buƙata ku yi aiki tare da wannan girke-girke shi ne salatin salatin da aka yi da pears kuma ya kwantar da shi tare da gyaran gida, da wasu gurasa. Gilashin giya mai ruwan inabi ko wani shayi mai shafe shi ne haɗin kai.
Abin da Kayi Bukatar
- 1 albasa, yankakken
- 1 tablespoon man zaitun
- 1 (10 ounce) akwati ya shayar da cakuda hudu Alfredo sauce OR 1 (16 ounce) jariri Alfredo sauce
- 1/2 kofin madara
- 1/2 teaspoon Basil ganye
- 1 (14 ounce) zai iya yadai, mai tsabta, fata da kasusuwa idan aka so, ko 3 salmon kifi
- 2 kofuna waɗanda aka daskare gishiri baby bane OR 1 (16 ounce na iya) baby peas, drained
- 1 laban fettuccine taliya
- 1/2 gurasar cakula Parmesan
Yadda za a yi shi
Ku kawo babban tukunyar ruwa salted zuwa tafasa.
A cikin jirgin sama mai nauyi, dafa albasa a cikin man zaitun har sai m da translucent, kimanin minti 4, yana motsawa akai-akai. Kada ku bar launin albasa.
Add Alfredo Sauce da madara; dafa da kuma motsa har sai miya mai santsi ne kuma ya zama mai sauƙi kuma ya zo cikin simmer. Dama a cikin Basil, Basun, da Peas.
Sauke wannan cakuda a kan zafi mai zafi, yana motsawa sosai a hankali kuma kawai lokaci-lokaci, har sai kifi da peas suna mai tsanani.
Cook da manna har zuwa al dente bisa ga ɓangaren alamu. Cire da kuma ƙara manna ga cakuda salmon kuma ya zuga a hankali tare da takalma don haɗuwa. Tashi tare da cakulan Parmesan kuma ku bauta wa nan da nan.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 561 |
| Total Fat | 15 g |
| Fat Fat | 4 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 57 MG |
| Sodium | 407 MG |
| Carbohydrates | 72 g |
| Fiber na abinci | 6 g |
| Protein | 33 g |