Smoked Salmon and Light “Cream” over Pappardelle
Serving Size / Yield
- 8 oz. pappardelle (or any wide noodle)
- 1/2 C. reduced fat sour cream
- 1/4 C. low-fat 1% milk
- 1/4 C. roughly chopped dill, plus additional for garnish
- 1 1/2 Tbs. extra virgin olive oil
- 1 C. finely chopped shallot
- 1 1/2 tsp. tomato paste
- 2 Tbs. dry white wine
- 3 oz. roughly chopped smoked salmon
Bring a large pot of salted water to the boil. Cook the pappardelle according to package directions. Drain and reserve.
While the pappardelle is cooking, whisk together the sour cream, milk and dill. Season to taste with salt and plenty of freshly ground black pepper. Reserve.
Heat medium sauté pan over medium heat. Add the olive oil and cook the shallots until softened and just starting to brown, about 3 minutes. Stir in the tomato paste and push it around to caramelize a bit, about 30 seconds. Deglaze the pan with the wine. Reduce by half, about 2 minutes. Remove pan from heat. Stir in the pasta, the smoked salmon and the sour cream mixture. Return the pan to low heat just briefly. Don’t overheat or the sauce may “break” and the salmon’s texture will be too firm. Divide between bowls and sprinkle with additional dill.
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Per serving: 353 calories, 10 g total fat, 3 g saturated fat, 51 g carbohydrate, 13 g protein, 1 g dietary fiber, 205 mg sodium.