Ingredients for 2 servings:
4 garlic cloves
1/2 bag a'la eco bönpasta fettucine
4 sprigs fresh spinach
1 tbs extra virgine Royal Green coconut oil
1 tbs Philadelphia white cheese with spices
250 g baked salmon with salt and peppar
Boil a water with a pinch of salt. Put the a'la eco pasta into the hot water and boil it on a low heat for 6-8 minutes.
The secret to the perfect dinner is a good quality, gluten free pasta and organic extra virgin coconut oil. Warm up your pan with Royal Green coconut oil. Cut finely spinach, chilli and garlic.
Saute your garlic with chili first for 1 minute (medium heat). Add spinach. Wok for another 1 minute.
Strain your boiled pasta over a strainer. Now add your fettucite, without a water, to your veggies on the Green Pan. Add 1 tbs Philadelphia cheese and fragmented salmon. I baked it the day before so it was very easy to prepare the food this time. Keep the pan on a low heat for another 1 minute to warm up the fish and cheese. Serve with few drops of olive oil and freshly grinded pepper.
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