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Ingredients
- 1 lemon thin peelings of skin and 30 g juice
-
30
g Parmesan cheese cut in pieces (2 cm)
or Gruyère cheese cut in pieces (2 cm) - 1200 g liquid vegetable stock (see tip)
- 1 tsp fine sea salt
- 200 g large raw prawns, peeled
- 300 g courgettes sliced
- 2 garlic cloves
- 250 g dried tagliatelle
- 1 Tbsp olive oil
- 200 g crème fraîche
- 1 tsp fresh chives chopped
- 1 tsp fresh dill leaves
- 1 - 2 pinches ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 444.8 kcal / 1861 kJ
- Protein
- 19.7 g
- Fat
- 16.6 g
- Carbohydrates
- 53.6 g
- Fibre
- 3.2 g
- Saturated Fat
- 7.8 g
- Sodium
- 1050.4 mg
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