Pappardelle with Smoked Salmon

"This is a recipe I created for my husband and me. It's great for a quick work-night meal with a salad of spinach, thinly sliced sweet onion, and pine nuts." -Karlette Warner, Palo Alto, CA

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 290
Caloriesfromfat 23 %
Fat 7.4 g
Satfat 3.7 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 15 g
Carbohydrate 41.6 g
Fiber 4.4 g
Cholesterol 26 mg
Iron 1.9 mg
Sodium 322 mg
Calcium 39 mg

Ingredients

1/2 pound uncooked pappardelle (wide ribbon pasta) or fettuccine
1 teaspoon butter
2 cups chopped Oso or other sweet onion
1 cup fat-free, less-sodium chicken broth
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cubed
1/2 cup chopped plum tomato
1 (10-ounce) package frozen petite green peas, thawed
1 (4-ounce) smoked salmon fillet, skinned and cut into small pieces
1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently. Add tomato, peas, and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper.

Combine pasta and salmon mixture in a large bowl; toss gently.

Note:

March 2005