Farfelle with Smoked Salmon and Cream Cheese

I clipped this out of the Oregonian on 4/17.
 
Farfalle with Smoked Salmon and Cream Cheese
Serves 4
 
12 ounces farfalle (bow tie pasta)
coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 oz bar cream cheese, cut into small pieces
1/4 c fresh dill, coarsely chopped or 1 teaspoon dried dill weed
2 tbsp capers, drained and rinsed
4 oz smoked salmon, cut into bite-sized pieces
 
Cook pasta in a large pot of boiling salted water until al dente according to package instructions. Reserve 1/2 c pasta water. Add onion to pot; immediately drain pasta mixture and return to pot.
 
Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta. Season lightly with salt and pepper.
 
I couldn’t find it on the Oregonians website, but I did find it here:
 
I recent made this but modified it to be a little more Weight Watchers friendly:
 
Pasta with Smoked Salmon
 
Serves 2
 
4 ounces whole wheat Rotini
1/2 small onion, chopped
1 oz neufchatel cheese, cut into small pieces
1 teaspoon dried dill weed
1/2 tablespoon capers, drained
2 oz smoked salmon, cut into small pieces
salt and pepper
 
Cook pasta in a large pot of boiling salted water until al dente according to package instructions. Reserve 1/2 c pasta water. Add onion to pot; immediately drain pasta mixture and return to pot.
 
Add cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta. Season lightly with salt and pepper.
 
I counted it as 5 points per serving.
 
 
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3 Responses to Farfelle with Smoked Salmon and Cream Cheese

  1. Fay says:

    Sounds great…I use to blog a long time ago and am now coming back….soon!!
    Fay

  2. Faithfulmom says:

    I really love these new wheat pasta\’s and this sounds delicious!

  3. Tanya says:

    Just checking in to see how you\’re doing.  I hope your week is going well 🙂

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