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Smoked Salmon Pasta
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Eat-lf mail | Fish/seafoo | Italian | Low fat
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| Yield: |
4 servings
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Ingredients:
- 3 qt Water
- Salt; Optional
- 2 tb Unsalted Butter
- 2 tb Chopped Shallots
- 1 tb Chopped Garlic
- 3 oz Smoked Salmon; Chopped
- 3 tb Vodka
- 1/4 ts Salt
- 3/4 c Nonfat Milk; Note 1
- 3/4 c Nonfat Veg Chicken Broth;
- -Low Sod, Note 2
- 3 tb Tomato Sauce; See Recipe
- 5 tb Frozen Peas; Thawed
- 1 lb Penne Pasta; Or
- Farfalle Pasta; Note 3
- Grated Parmesan Reggiano
- -Cheese; Optional
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Procedures:
Pasta Al Salmone Affumicato
Note 1: Original recipe used 3/4 C heavy cream
Note 2: Or clam juice
Note 3: You can use any pasta that will hold it's shape. Also, don't use
fresh past for this ... use dried only.
In a large pot, bring the water to a boil with or without the optional
salt.
Place the butter in a large skillet set on med-high and cook until it
sizzles, about 2 min. Add the shallots and cook for 2 min. Add the garlic
and salmon and cook 2 min more, stirring occasionally to prevent sticking.
Pour the vodka ( we didn't use this) CAREFULLY as it may ignite. Add the
salt, nonfat milk (cream), nonfat vegetarian chicken broth (clam juice) and
tomato sauce. Reduce the heat and simmer 5 min. Turn off the heat and add
the peas.
Cook the past in the boiling water till it is about 3/4 cooked. Drain and
place it back in the pot. Add the sauce and cook over med heat, tossing
until the pasta is completely coated and most of the sauce is absorbed,
about 3 min. Sprinkle with the Parmesan Reggiano cheese, if you wish.
This is an absolutely incredible dish!! I would not hesitate to make it
again and serve it for company. The aroma that fills the house is
wonderful.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 558.9 Total Fat 8.9g Sat Fat 4.3g Carb 90.8g Fib 3.5g Pro 24.3g
Sod 489mg CFF 14.8%
Recipe by: Cucina Amore, Nick Stellino
Posted to EAT-LF Digest by Reggie Dwork on Feb 21,
1999, converted by MM_Buster v2.0l.
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