Smoked Salmon with Penne Pasta (7 ww pts)

Smoked Salmon with Penne Pasta (7 ww pts)
Smoked Salmon with Penne Pasta (7 ww pts)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • serves 3

  • 2

    cups cooked penne pasta

  • 1/4

    cup fat free greek yougurt

  • 1/4

    cup fat free cottage cheese

  • 1/2

    cup fresh dill, chopped fine

  • 2

    green onions, thinly sliced

  • 1

    TBSP lemon,

  • 1

    TBSP lemonjuice

  • 1/2

    tablespoon Dijon mustard

  • 1/8

    cup capers

  • 8

    ounces smoked salmon,

  • 1/4

    tsp sea salt

  • 1/4

    tsp ground pepper

Directions

Blend greek yogurt and cottage cheese to a smooth consistency. Cook penne in lots of boiling salted water until al dente cooked through and tender but still retaining some texture and chew. Do same with asparagus. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water. While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon and asparagus. Stir with a wooden spoon until it forms a creamy sauce. At the last second briefly stir in the smoked salmon and asparagus; this way it won’t break up as much. Season with salt and pepper and serve immediately.

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