• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Smoked Salmon Pasta

  • Recipe Submitted by on

Category: Italian, Low Fat

 Ingredients List

  • 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


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

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

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