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Farfalle with Smoked Salmon and Peas Recipe
|Vegetable cooking spray||3|
|Reduced-calorie margarine||2 Teaspoon|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Sugar snap peas||2 Cup (32 tbs), trimmed (Use Fresh)|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|1% low fat milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Sliced smoked salmon||8 Ounce, cut into thin strips|
|Farfalle||12 Ounce, uncooked (Or Bow Tie Pasta)|
Serving size: Complete recipe
Calories 1974 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 60.4 mg
Sodium 1987.1 mg82.8%
Total Carbohydrates 303 g101%
Dietary Fiber 21.7 g86.7%
Sugars 31.6 g
Protein 102 g204.8%
Vitamin A 94.4% Vitamin C 339.5%
Calcium 34.4% Iron 94.3%
*Based on a 2000 Calorie diet
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.