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Pasta Shells With Salmon And Lemon Dill Sauce Recipe
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Plain yogurt||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1 Tablespoon|
|Chopped fresh dill/2 teaspoon dried||1⁄3 Cup (5.33 tbs)|
|Pasta shells||2 Cup (32 tbs) (Small One)|
|Frozen peas||10 Ounce (1 Package)|
|Canned salmon||15 Ounce, drained (2 Cans, 7 1/2 Ounce Each)|
Serving size: Complete recipe
Calories 2402 Calories from Fat 892
% Daily Value*
Total Fat 100 g154.3%
Saturated Fat 37.8 g188.8%
Trans Fat 0 g
Cholesterol 322.8 mg
Sodium 2926.1 mg121.9%
Total Carbohydrates 211 g70.2%
Dietary Fiber 21.8 g87.4%
Sugars 38.5 g
Protein 140 g279.3%
Vitamin A 169.1% Vitamin C 135%
Calcium 53% Iron 50.5%
*Based on a 2000 Calorie diet
2 Meanwhile, in a food processor blend the cream cheese, yogurt, lemon juice, lemon zest (if using) and pepper until smooth. Stir in the dill.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Place the frozen peas in a colander and when the pasta is done, pour the pasta and boiling water over the peas.
5 Transfer the pasta and peas to a serving bowl. Add the salmon and lemon-dill sauce and toss gently.