This fabulous recipe is so healthy and delicious. Serve it over Baked Rice Pilaf for a recipe fit for company.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Ingredients:
- 1-1/2 cups light sour cream
- 1/2 cup half and half cream
- 2 tsp. grated lemon peel
- 2 tsp. dried dill weed
- 4 cups mostaccioli pasta
- 1 Tbsp. olive oil
- 1 lb. salmon fillet, skinned, cut into 1" cubes
- 1 leek, rinsed and sliced
- 1 red bell pepper, chopped
- 2 cups sugar snap peas
- 3 tablespoons lemon juice
Preparation:
Combine sour cream, half and half, lemon peel and dill weed and mix well; set aside. Cook pasta according to package directions until al dente; drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, in large skillet, heat olive oil and add salmon. Cook and stir over medium high heat until salmon's color lightens, about 4 minutes. Remove from skillet. Add leeks and cook for 1 minute. Add bell pepper and peas to skillet and cook for 3 minutes longer, stirring constantly.
Reduce heat to medium low and add cooked and drained pasta, salmon, sour cream/lemon mixture, and lemon juice. Stir gently to coat and heat through, adding reserved pasta water if necessary to create a smooth sauce.
