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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 4 servings |
||
| Calories 652 | ||
| Calories from Fat 246 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.4g | 42% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 149mg | 49% | |
| Sodium 781mg | 32% | |
| Potassium 519mg | 14% | |
| Total Carbohydrate 75.3g | 25% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 5.6g | ||
| Protein 26.7g | 53% | |
Ingredients
-
1 (12 ounce) package bow tie pasta
- 1 cup milk
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 (10 ounce) package frozen peas, thawed
- 1 (3 ounce) package smoked salmon, chopped (lox)
Directions
1
In a large pot, cook pasta according to pakage directions; drain and return it to the pot.2
Meanwhile, in a medium saucepan, combine milk, cream cheese, Parmesan cheese, salt, black pepper, and onion powder.3
Cook over medium-low eat, stirring until cream cheese is melted.4
Add peas, reduce heat to low, and stir 4 to 5 minutes, or until sauce is warmed through.5
Add salmon and cream cheese sauce to the pasta in the pot.6
Cook over medium heat 3 to 5 minutes, or until thoroughly combined and warmed through, stirring frequently.7
Serve immediately.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
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- Occasion > Novelty > Bizarre
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Featured Reviews for This Recipe
From: Little Chef
On Apr 6, 2009
The sauce is delicious. I doubled the parmesan cheese and reduced the peas to 1 cup (that was plenty). I will definitely make this again. Thanks for posting.
From: Alison J.
On Aug 6, 2008
We will definitely make this again! I used whole wheat rotini, which held the sauce really nicely, and I omitted peas (eww, peas!). I also followed the suggestions given by some other reviewers and increased the parmesan (I probably used 3-4 tbsp for 2 servings) and lox (about 5 oz for the 2 servings). Spectacular!
From: Chef Dudo
On Aug 11, 2005
What's not to like about cream cheese and lox? I agree that there could be more lox (will do that next time) and it is a rich meal although I used skim milk and fat-free cream cheese. Did omit the salt as the parmesan and lox makes it salty enough. Well worth making again, thanks for posting.
From: ann teapot
On Aug 10, 2005
this is a lovely recipe because the combination of cream cheese and smoked salmon is very traditional and then to add pasta is another way to use these 2 ingredients together. I, myself do not like cooked smoked salmon so I added the smoked salmon at the end on top of the finished dish.
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