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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simply yummm. If anyone came up with a low fat version of this I would be really happy! I have started keeping a bag of broccoli florets in the fridge as use them in so many things. So handy and it pretty much eliminates prep time here. Ingredients:
2 2/3 cups penne (8 ounces) |
3 cups broccoli florets |
1 small bell pepper, cut into bite-size strips |
1/2 cup chopped onion |
1 tablespoon butter or 1 tablespoon margarine |
10 ounces jar alfredo sauce |
1/4 cup milk |
1/8 teaspoon black pepper |
3 ounces lox-style smoked salmon, flaked |
2 teaspoons snipped fresh dill (optional) or 1/2 teaspoon dried dill (optional) |
Directions:
1. Cook pasta according to package directions except add broccoli the last 3 minutes of cooking. Drain; keep warm.
2. Meanwhile, for sauce, in a medium saucepan cook and stir sweet pepper and onion in butter until tender. Stir in alfredo sauce, milk, and black pepper; heat through. Gently stir in salmon and dill; heat through. Serve sauce over hot pasta.
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