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Pasta Salad with Trout and Vegetables
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- 36 oz water
- 7 oz white wine
- 3 ½ oz freshly squeezed orange juice
- 1 ½ tsp salt
oz skinless trout fillets
or 14 oz skinless salmon fillets
- 7 oz frozen green peas
- 8 ½ oz fidelini (thin short dried pasta for soups) (e.g. mezze, penne rigate), 10 minutes cooking time
- 1 oz extra virgin olive oil, plus 1 tbsp
- 1 garlic clove
- 1 oz capers, rinsed
- 3 oz pitted black olives
- 13 oz cherry tomatoes, quartered or halved
- 1 pinch ground black pepper (optional)
- ½ oz lemon juice (optional)
- per 1 portion
- 1463 kJ / 349 kcal
- 21 g
- 35 g
- 12 g
- 5.9 g