Farfalle with Smoked Salmon and Peas

Oxmoor House
4 (2-cup) servings.


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Vegetable cooking spray
2 teaspoons reduced-calorie margarine
1/2 cup minced shallots
2 cups fresh Sugar Snap peas, trimmed
1/2 cup canned no-salt-added chicken broth, undiluted
2 tablespoons vodka
1/2 teaspoon freshly ground pepper
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
8 ounces sliced smoked salmon, cut into thin strips
12 ounces farfalle (bow tie pasta), uncooked


Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots; saute 1 to 2 minutes or until tender. Add peas; saute 2 additional minutes. Stir in broth, vodka, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes.

Combine milk and flour, stirring until smooth. Add to vegetable mixture in skillet, and cook, stirring constantly, until thickened and bubbly. Stir in smoked salmon. Remove from heat; set aside, and keep warm.

Cook pasta according to package directions, omitting salt and fat; drain well.

To serve, place pasta in a serving bowl; add salmon mixture, and toss lightly.

Created date

August 2009

Nutritional Information

Calories 475
Caloriesfromfat 11 %
Fat 5.7 g
Satfat 1.1 g
Monofat 1.9 g
Polyfat 1.7 g
Protein 24.9 g
Carbohydrate 75 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.0 mg
Sodium 489 mg
Calcium 0.0 mg