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.
Smoked Salmon and Farfalle in Lemon Cream Sauce
Prep: 15 minutes; Cook: 25 minutes
Yield: 4 servings (serving size: 2 cups)
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Amount per serving
- Calories: 534
- Fat: 10g
- Saturated fat: 3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 21g
- Carbohydrate: 80g
- Fiber: 6g
- Cholesterol: 22mg
- Iron: 5mg
- Sodium: 994mg
- Calcium: 100mg
- 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)
- 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.
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