Farfalle with Smoked Salmon and Peas
|Vegetable cooking spray||3|
|Reduced-calorie margarine||2 Teaspoon|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Sugar snap peas||2 Cup (32 tbs), trimmed (Use Fresh)|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|1% low fat milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Sliced smoked salmon||8 Ounce, cut into thin strips|
|Farfalle||12 Ounce, uncooked (Or Bow Tie Pasta)|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add shallots; saute 1 to 2 minutes or until tender.
Add peas; saute 2 additional minutes.
Stir in broth, vodka, and pepper; bring to a boil.
Reduce heat, and simmer, uncovered, 3 minutes.
Combine milk and flour, stirring until smooth.
Add to vegetable mixture in skillet, and cook, stirring constantly, until thickened and bubbly.
Stir in smoked salmon.
Remove from heat; set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain well.
To serve, place pasta in a serving bowl; add salmon mixture, and toss lightly.