It's hard to get kids to eat seafood, so try slipping some omega-3-rich salmon into this creamy pasta. Because the salmon is smoked, it has less of that "fishy" taste and will blend well with the sour cream-based sauce. Serve it with green peas or substitute another veggie that your kids enjoy.
Ingredients
12 ounces farfalle pasta
1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
Preparation
1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.
3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.
Note: Nutritional analysis includes Sugars 7g.
Yield: 4 servings (serving size: 2 cups)
Nutritional Information
Calories per serving: 534
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrates per serving: 80g
Fiber per serving: 6g
Cholesterol per serving: 22mg
Iron per serving: 5mg
Sodium per serving: 994mg
Calcium per serving: 100mg
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1 tablespoon olive oil
2 large finely chopped shallots (about 1/2 cup)
1 cup dry white wine
1/2 cup reduced-fat sour cream
1 (10-ounce) bag frozen peas
4 ounces thinly sliced smoked salmon
2 tablespoons fresh lemon juice
1 tablespoon minced tarragon
3/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
Preparation
1. Cook pasta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat oil in medium saucepan over medium-low heat. Add shallots; cook 5 minutes, stirring frequently. Add wine; simmer 8 minutes or until reduced to about 1/2 cup. Add sour cream, stirring with whisk until smooth. Remove from heat; stir in peas and salmon.
3. Combine pasta and reserved cooking liquid with cream sauce. Stir in juice and tarragon. Let stand 3 minutes for pasta to absorb sauce. Season with salt and pepper, if desired. Serve warm.
Note: Nutritional analysis includes Sugars 7g.
Yield: 4 servings (serving size: 2 cups)
Nutritional Information
Calories per serving: 534
Fat per serving: 10g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrates per serving: 80g
Fiber per serving: 6g
Cholesterol per serving: 22mg
Iron per serving: 5mg
Sodium per serving: 994mg
Calcium per serving: 100mg
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ღ Thank you all for Sharing ღ #NoogaStrong ღ Everything In Moderation ღ
Follow ME>> https://www.facebook.com/ToniMarieSBC
Everyone welcome to join us for tips - weight loss advice and a huge group of inspirational friends :)
Click here to join>> https://www.facebook.com/groups/fithealthynhappy/
Lose Weight Without Skipping A Meal>> http://ToniMarie.TheSFDifference.com
Becoming Healthier One Pound @ a Time With This Amazing Product ღ
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