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Pasta with Smoked Salmon & Lemon Cream

Pasta with Smoked Salmon & Lemon Cream

Nutrition Facts
  • cal. (kcal) 420
Pasta with Smoked Salmon & Lemon Cream
  • Makes: 4 servings
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 48


  • 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).

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 420 cal., 15 g total fat (9 g sat. fat), 44 mg chol., 347 mg sodium, 48 g carb. (1 g fiber), 19 g pro.