Creamy Farfalle with Salmon and Peas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish only looks indulgent: A serving has a mere 7 grams of saturated fat, and the pasta and peas help deliver 40 percent of your daily intake of folate, a nutrient that aids the body in forming red blood cells. Ingredients:
vegetable oil cooking spray |
1 pound salmon fillet, skin removed |
3/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
6 ounces farfalle pasta |
1 1/2 cups frozen peas |
1 1/2 cups 1 percent milk,divided |
3 tablespoons all-purpose flour |
3 ounces neufchaåtel |
2 tablespoons chopped fresh dill, divided |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon zest |
Directions:
1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 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 and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.
2. Per serving: 559 calories, 22 g fat, 7 g saturated, 50 g carbohydrates, 5 g fiber, 37 g protein Nutritional analysis provided by Self
|
|