Rigatoni Pasta with Salmon and Spinach

A classic combination! I cook the rigatoni pasta al dente and flavour it with a pesto made from spinach and red chillies. The creamy sauce is prepared with leaf spinach and fresh salmon fillet. Sun-dried tomatoes add a savoury taste to the dish. I season it with black pepper. You will also receive a salad with olives, courgette, pickled yellow beetroot, and sweet cherry tomatoes.

Fresh salmon fillet, fresh saltwater white fish fillet (cod, sole, coley), white onion, courgette, cherry tomato, yellow beetroot, spinach, leaf spinach, tomatoes, garlic, red chilli, fresh basil, kalamata olives, capers, sun-dried tomato (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt) [sulphites], Parmesan cheese [milk], crème fraîche [lactose, milk], cream [lactose, milk], rigatoni pasta [gluten], white wine [sulphites, alcohol], extra virgin olive oil, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: alcohol, gluten, koemelk, lactose, sulfiet, vis.

MicrowaveMarleen's choice

Heat the pasta with salmon/spinach sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 min

Preheat the pasta with salmon/spinach sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy124,91 kcal

Fat4,77 g

of which saturated2,11 g

Carbohydrates11,07 g

Dietary fibre1,54 g

Protein8,5 g

Salt0,66 g

Average weight: 540 g