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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Linguine with Smoked Salmon in Cream Sauce
- 8 ounces packaged dried linguine, fettuccine, or spaghetti
- 6 ounces thinly sliced smoked salmon (lox-style) or cooked fresh salmon
- 2 green onions, thinly sliced (1/4 cup)
- 1 clove garlic, minced
- 1 tablespoon margarine or butter
- 1 cup whipping cream
- 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Fresh dill sprigs (optional)
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, cut the salmon into thin bite-size strips; set aside.
3. For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, snipped or dried dill, lemon peel, and pepper. Bring to boiling; reduce heat. Cook, uncovered, at a gentle boil about 5 minutes or until the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.
4. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs. Makes 4 main-dish servings.
- Servings Per Recipe 4,
- cal. (kcal) 523,
- Fat, total (g) 29,
- chol. (mg) 94,
- sat. fat (g) 15,
- carb. (g) 48,
- pro. (g) 18,
- sodium (mg) 450,
- Percent Daily Values are based on a 2,000 calorie diet
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