Ingredients
| Spaguetti a la crema (Spaghetti with cream) | |
| 30 g | Noodles, uncooked |
| 5 g | Margarine |
| 10 ml | Cream (30% fat) |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 0.2 g | Parsley leaves, fresh |
| Ensalada de Pepinos | |
| 100 g | Cucumbers, fresh |
| 10 g | Lemons, fresh |
| 15 ml | Olive oil |
| Ensalada de frutas (Fruit salad) | |
| 100 g | Jicamas, fresh |
| 100 g | Pineapples, fresh |
| Pan de sal (Mexican roll – French style) | |
| 35 g | Bolillo rolls |
Cooking Instructions
Spaguetti a la crema (Spaghetti with cream)
Cook spaghetti until tender. Heat the margarine in a large heavy skillet and add the diced
onions, pepper, garlic until the onions become translucent. Add the chopped tomatoes,
and simmer for about 10 minutes. Then add the cream and cook for further 2–3 minutes.
Serve with fresh parsley leaves.
Ensalada de pepinos (Cucumber salad)
Peel and cut the cucumber. Put the cucumber in a bowl. Season it with olive oil and fresh
lemon.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 570 kcal | Energy |
| 10.0 g | Protein |
| 172 mg | Phosphate |
| 193 mg | Sodium |
| 832 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |