Smoked Salmon, Snap Peas, and Pasta
Add the salmon before serving—it loses its translucency and delicate texture when heated.
Makes 8 servings
1 (16-ounce) package fusilli (corkscrew) pasta
1 cup chopped onion
1/2 pound fresh sugar snap peas
2 tablespoons olive oil
1 (12-ounce) can evaporated skimmed milk
2 tablespoons capers, drained
1 tablespoon chopped fresh dill weed
Salt and pepper to taste
4 ounces True North Atlantic smoked salmon
1. Cook fusilli in boiling water according to package directions, omitting any oil and salt; drain well.
2. In large skillet coated with nonstick cooking spray, sauté onion and snap peas in olive oil over medium-high heat until tender, 3 - 5 minutes. Add evaporated skimmed milk, capers, dill weed, salt, and pepper, cooking until well heated, 5 minutes.
3. Remove from heat, dice smoked salmon, and toss with pasta. Serve immediately.
Nutritional information per serving
Calories 315, Protein (g) 14, Carbohydrate (g) 52, Fat (g) 5, Calories from Fat (%) 15, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 5, Sodium (mg) 407 Diabetic Exchanges: 0.5 very lean meat, 3 starch, 0.5 skim milk
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