Smoked Salmon, Snap Peas, and Pasta

Add the salmon before serving—it loses its translucency and delicate texture when heated.

Makes 8 servings

Ingredients

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

Instructions

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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