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Farfalle with Smoked Salmon and Peas

Yield 4 (2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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

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