Smoked Salmon and Farfalle in Lemon Cream Sauce

Leigh Beisch
This tasty dish features smoked salmon, pasta, and a lemon cream sauce made with reduced-fat sour cream. It's ready in 25 minutes, making it a great choice for weeknight dinners.
4 servings (serving size: 2 cups)


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12 ounces farfalle pasta
1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)


Prep: 15 Minutes
Cook: 25 Minutes

1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.

3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.

Note: Nutritional analysis includes Sugars 7g.

Created date

May 2005

Nutritional Information

Calories 534
Fat 10 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Protein 21 g
Carbohydrate 80 g
Fiber 6 g
Cholesterol 22 mg
Iron 5 mg
Sodium 994 mg
Calcium 100 mg