Creamy Farfalle With Salmon and Peas

Creamy Farfalle With Salmon and Peas

farfalle-salmon-peas-INGREDIENTS

  • Vegetable oil cooking spray
  • 1 lb salmon fillet, skin removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 oz farfalle pasta
  • 1 1/2 cups frozen peas
  • 1 1/2 cups 1 percent milk, divided
  • 3 tablespoons all-purpose flour
  • 3 oz Neufchâtel
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest

PREPARATION

  1. Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 tsp salt and 1⁄8 tsp 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 tsp salt and remaining 1/8 tsp pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchâtel 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 tbsp dill.

The skinny

559 calories per serving, 22 g fat (7 g saturated), 50 g carbs, 5 g fiber, 37 g protein

Recipe courtesy of SELF in the Foods & Diet Section

Advertisements