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Pasta with Smoked Salmon & Lemon Cream

Makes: 4  servings Start to Finish 20 mins


  • 8 ounces  dried medium shell macaroni, cavatelli, or orecchiette
  • 1 5 ounce container semisoft cheese with garlic and herbs
  • 1/3 cup  milk
  • 1 teaspoon  finely shredded lemon peel
  • 1 tablespoon  lemon juice
  • 2 medium zucchini and/or yellow summer squash, halved lengthwise and thinly sliced (2 cups)
  • 6 ounces  thinly sliced, smoked salmon (lox-style), cut into 1/2-inch strips
  • 2 tablespoons  snipped fresh chives


1. Cook pasta according to package directions; drain. Return pasta to saucepan.

2. Meanwhile, for sauce, in a medium saucepan heat the cheese and milk over low heat until cheese melts, whisking until smooth. Stir in lemon peel and lemon juice. Stir in zucchini and salmon; heat through. Pour sauce over pasta; toss to coat.

3. Transfer to a warm serving platter. Sprinkle with chives.


The Key to Lox
  • Can you tell real lox from a fishy imposter? If its draped over a cream-cheese-slathered bagel, thats one clue. If you buy it at a Jewish deli, thats another. But most of all, to pass the lox test, those rosy, translucent, paper-thin salmon slices must be brine-cured, with a bold, salty flavor. Nova Scotia smoked salmon (or Nova) is more delicate in flavor (and more expensive).
From FitnessMagazine.com