Recipe by Oxmoor House January 1996


Recipe Summary test

4 (2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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


Oxmoor House Cooking Light Collection

Nutrition Facts

475 calories; calories from fat 11%; fat 5.7g; saturated fat 1.1g; mono fat 1.9g; poly fat 1.7g; protein 24.9g; carbohydrates 75g; cholesterol 14mg; sodium 489mg.