Ingredients
- Linguine pasta, 8 ounces
- Smoked salmon, 4 ounces, thinly sliced
- Frozen peas, 1 cup
- Reduced-fat cream cheese, 4 ounces
- Lemon, 1/2, juiced and zested
- Fresh dill, 2 tablespoons, chopped
- Garlic, 2 cloves, minced
- Olive oil, 1 tablespoon
Instructions
- Step 1: Cook the linguine according to package directions. During the last 2 minutes of cooking, add the frozen peas to the pasta water. Drain the pasta and peas, reserving about 1/2 cup of the pasta water.
- Step 2: While the pasta is cooking, in a large pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Step 3: Reduce heat to low. Add the reduced-fat cream cheese to the pan and stir until melted and smooth. Gradually add the reserved pasta water until you reach a creamy sauce consistency.
- Step 4: Stir in the lemon juice, lemon zest, and chopped dill into the cream cheese sauce. Season with salt and pepper to taste.
- Step 5: Add the drained linguine and peas to the sauce and toss to coat. Gently fold in the smoked salmon.
- Step 6: Serve immediately and garnish with extra dill, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat leftover linguine in a pan over low heat with a splash of milk or water to prevent it from drying out.
- Serve with a crisp green salad and a sprinkle of Parmesan cheese for a complete and satisfying meal.
- For a richer flavor, quickly sauté the smoked salmon with the garlic before adding the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American