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Smoked Salmon and Farfalle in Lemon Cream Sauce

Leigh Beisch
Prep time 15 mins
Cook time 25 mins
Yield 4 servings (serving size: 2 cups)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis includes Sugars 7g.