Thursday: Pasta with Salmon
Looking for a healthy pasta dinner that the whole gang will dig? This dish only looks indulgent: At 7 grams of saturated fat and 40 % of your suggested daily intake of folate, it’s a winner. The sauce comes together while the water boils and the pasta cooks – another delicious quickie.
Serves: 4 Prep: 10 Cooking: 20
1 lb salmon fillet, roasted or poached
6-8 ozs fettucine pasta
1 ½ cups frozen peas
1 ½ cups 1 5 milk, divided
3 tablespoons all-purpose flour
3 ozs Neufchaåtel (like cream cheese)
2 tablespoons chopped fresh dill, divided
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Break salmon into bite-size pieces. Be sure to remove th skin.
Cook pasta as directed on package.
Add peas to the pasta 3 minutes before end of cooking time; drain.
Meanwhile, whisk ¼ cup milk and flour in a small saucepan until smooth.
Whisk in remaining 1 ¼ cups milk, remaining ¼ teaspoon salt and remaining 1/8 teaspoon pepper.
Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel cheese and 1 tbsp dill; whisk until cheese melts.
Toss pasta and peas with sauce and salmon; drizzle with lemon juice.
Garnish with zest and remaining 1 tablespoon dill.