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.
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)
How to Make It
Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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.
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.
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Just delicious! I added some lemon zest and about a teaspoon of capers. It did seem a bit dry, so I added an extra splash of wine. Other than that, no changes. The combination of smoked salmon, lemon cream sauce, capers, peas was really good. Farfalle was just the right pasta, too--not too thick or heavy (as something like penne rigate or cavatappi might have been). It's now a favorite when I have extra smoked salmon.
I'm not usually a fan of drier pasta dishes, but this was pretty darned tasty. The lemon and tarragon give it a nice fresh flavor. Taste was probably a 3.5, but I've rounded up based on the fact that this is a fast, easy weeknight meal. I did add much more smoked salmon than called for and used the baked smoked salmon as we prefer it. I also added bell pepper to round it out.
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