MINI girl

Wild Mushroom Linguini

Yield: 4-6 servings

Ingredients:
1/4 cup butter
3 Tbsp olive oil
1/3 oz dried shiitake mushrooms, soaked in hot water for 10 minutes, drained, sliced
4 oz fresh mushrooms, sliced
1/4 cup drained oil-packed sundried tomatoes, thinly sliced
1/2 cup walnuts, coarsely chopped
1 Tbsp capers, drained
1 1/2 cup half and half
1/3 cup dry sherry
3/4 cup parmesan cheese, freshly grated (divided)
9 oz linguini, cooked al dente, drained, kept warm
2 grilled chicken breasts (optional)

Method:

1. In a large skillet, melt butter over medium heat.
2. Add oil and mushrooms; cook for 2 minutes.
3. Add sundried tomatoes, walnuts and capers; cook for 5 minutes.
4. Add half-and-half and sherry; heat through.
5. Gradually stir in 1/2 cup parmesan cheese.
6. Toss pasta with sauce and sprinkle with remaining 1/4 cup cheese.
7. Top with strips of grilled chicken, if using.

© Susanne Leighton 2009

Seafood Fettuccini

This is delicious, and I've made it many times over the years. The recipe originally came from the Fiddlehead Restaurant (Juneau, AK). My aunt and uncle raised their family in Juneau, and one year they gave my mom the Fiddlehead Cookbook. Use a good quality drinking wine for the recipe, and then serve it, chilled, along with the dish

Yield: 6 servings

Ingredients:
2 Tbsp butter
1 lb fettuccini pasta
2 cups heavy cream
1 1/2 - 2 lb skinned/boned fish, cut up, raw (for example shrimp, scallops, halibut, salmon, snapper, or any combination)
1 tsp minced garlic (1 clove)
3 cups peeled/seeded tomatoes, cut up into large dice (3-4 large tomatoes)
1/2 cup dry white wine (chardonnay, fume blanc, etc.) or chicken stock
3/4 cup thinly sliced green onions (about 6)
3/4 cup Parmesan cheese, freshly grated
1 1/2 tsp kosher salt, or to taste
1 1/2 tsp ground black pepper, or to taste

Method:

1. Bring large pot of water to boil over high heat. Add pasta and cook until al dente. Drain and keep warm.
2. Meanwhile, place cream in a small pot over high heat and bring to the boil. Continue boiling until reduced to 1 1/2 cups.
3. Heat butter in a large pot over medium heat. Add seafood and garlic. (If using cooked fish, add after step 4.) Cook fish until almost done. Add tomatoes and wine. Reduce heat and simmer for 2 minutes to finish cooking seafood. Remove fish with a slotted spoon and set aside to keep warm.
4. Add cream to juices in pan, and raise heat to high. Cook until thickened - about 3 to 5 minutes.
5. Gently stir noodles into sauce.
6. Gently stir in cooked seafood, onions, cheese, salt and pepper. Serve immediately.

Recipe from the Fiddlehead Restaurant.

Macaroni and Cheese

My sister, Amy, gave me this recipe. There is nothing quite like baked homemade macaroni and cheese when you need some good comfort food!

Yield: 12 servings

Ingredients:
8 Tbsp unsalted butter (divided into 2 Tbsp and 6 Tbsp)
6 slices good white bread, crust removed, torn into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 block Asiago cheese, grated (about 2 cups)
1 block Gruyere or Fontina cheese, grated (about 3 cups)
1 lb elbow macaroni

Method:

1. Heat oven to 375F. Butter a 3-quart casserole dish.Place bread in a medium bowl. In a small pan, over medium heat, melt 2 Tbsp butter. Pour over bread and toss to coat.
2. Heat milk in a medium pan over medium heat. Meanwhile, melt 6 Tbsp butter in a skillet with high sides; when bubbling, add flour to make a roux; cook for 1 minute, stirring frequently.
3. While whisking, pour hot milk into roux; cook, whisking frequently, until bubbly and thick. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, and 4 cups grated cheese (reserving 1 cup for later). Set aside.
4. Fill a large pan with water and bring to the boil. Cook macaroni noodles 2-3 minutes less than directions state. Drain.
5. Stir macaroni into cheese sauce and pour into prepared casserole dish. Sprinkle remaining 1 cup grated cheese and prepared bread crumbs over the top. Bake until browned on top, about 30 minutes. Place casserole dish on a cooling rack for 5 minutes before serving.

Recipe courtesy of Amy Essma.

Oregano-Lemon Couscous

I've made this recipe many times since my friend, Heather, shared it with me back in 2000. It may be served for lunch as the main entree, or as an accompaniment to chicken or other dish.

Dressing:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 clove garlic, finely chopped or minced
1 Tbsp fresh chopped oregano
1/2 tsp ground black pepper
1/4 tsp salt

Salad:
2 cups water
1 Tbsp butter or margarine
1/4 tsp salt
1 1/2 cups (10oz) plain couscous
1/2 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/3 cup crumbled feta cheese (plain)
1/3 cup golden raisins
1/4 cup fresh parsley
1/4 cup (1oz) pine nuts, toasted

Method:

1. Prepare dressing: combine ingredients in a container with a tight-fitting lid. Shake together until emulsified. Place in refrigerator.
2. Prepare couscous: heat water, butter and salt to boiling over high heat. Add couscous and red onion. Cover and remove from heat. Let stand, covered, for 5 minutes. Fluff with fork.
3. In large bowl, combine couscous with other salad ingredients; add dressing. Toss to combine. Serve immediately (at room temp) or refrigerate until ready to serve.

Risotto with Chicken

This classic rice dish may be served on its own, with or without the chicken. You could even stir in cooked, diced butternut squash at the end. The variations are endless!

Yield: 4 servings

Ingredients:
1 medium onion, small dice
2 Tbsp olive oil
1 1/2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
sea salt and freshly ground pepper, to taste
2 to 3 cups diced roast chicken
1 Tbsp butter
2 oz freshly grated Grana Padano or Parmigiano-Reggiano cheese

Method:

1. Place chicken stock in a medium saucepan and heat to a simmer; keep hot, but not boiling. Have a ladle ready.
2. Warm the olive oil and gently cook the onion until golden-brown.
3. Add rice and stir with a wooden spoon over medium heat for a few minutes. Rice grains should be opaque and very hot, but not brown.
4. Add wine and stir until liquid has been absorbed and the fumes evaporated.
5. Add the first ladleful of hot chicken stock, stir, and wait for it to be absorbed. Add more stock and repeat. Continue in this way, always waiting for the rice to swell with the stock it has absorbed before adding more. You should keep a constant ripple going in the pot, never too wet and never dried out for more than a few seconds.
6. When the risotto is velvety and creamy, but with each grain still firm to the bite in the middle, take it off the heat and stir in the chicken, butter and cheese.
7. Adjust seasonings and cover. Let rest for 3 minutes, then transfer to a warm serving platter and serve at once.

© Susanne Leighton 2008

Baked Ziti

This easy pasta bake is something that my friend Deb taught me. It goes together in about 5 minutes, making the total prep time about an hour. You can make salads (or have a glass of wine with your guests!) while it is baking.

Yield: 8 servings

Ingredients:

1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1-1/2 cups water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
8 ounces uncooked ziti pasta

Method:

1. Preheat oven to 400°.
   
2. In large bowl, combine pasta sauce and water. Stir in ricotta cheese, 1 cup mozzarella cheese and parmesan cheese; stir in the uncooked ziti.
   
3. Spoon ziti mixture evenly into a 13" x 9" baking dish. Cover tightly with aluminum foil and bake 55 minutes.
   
4. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Nutrition information:
Calories: 380, Calories From Fat: 150, Total Fat: 17g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 650mg, Total Carbohydrate: 37g, Dietary Fiber: 2g, Sugars: 11g, Protein: 19g, Trans Fat: 0g, Vitamin A: 15%, Vitamin C: 6%, Calcium: 35%, Iron: 8%

Easy Tortellini Soup

This recipe was inspired by my life / wellness coach, Chere Bork. She made a similar soup when she invited me for dinner a couple weeks ago. She likes to find or create recipes using 5 ingredients or less.

Yield: 2-4 servings

Ingredients:
6 c chicken broth
1 pkg tortellini (refrigerated section at your grocery store), flavor of your choice
6 young kale leaves (spines / stems removed), chopped into 1/2" - 1" sections
2 scallions, chopped
1 stalk fresh oregano, leaves only (stem discarded)

Method:

1. Heat broth in a large pot over high heat until it reaches a boil.
2. Add tortellini and reduce heat to maintain a gentle simmer. Cook for 2 minutes fewer than package dictates.
3. Add kale and green onions; stir and simmer gently 2 minutes.
4. Add fresh oregano leaves and taste for flavoring, keeping in mind that salt has probably been added to broth and tortellini already. Adjust seasonings if applicable and serve immediately.

© Susanne Leighton-Brooder 2008

Adapted from a recipe by Chere Bork, owner of Savor Your Life Today, Inc. Chere is a certified life coach, registered dietician, and motivational speaker. She began her career at Hennepin County Public Health working in health promotion with my mom, Sue Leighton. Chere is also President of the Susanne Leighton-Brooder Fan Club.

Sweet Italian Sausage with Kale, Yellow Peppers, and Egg Noodles

Kale is very low in calories but very high in nutrients - such vitamins A, K, and C, fiber, calcium, and iron. It is also a great choice for someone who is watching their triglyceride levels, since it is a dark green cruciferous vegetable. Sweet Italian turkey sausage and yellow peppers are a delicious complement.

Yield: 2 to 4 servings

Ingredients:
3 Tbsp olive oil
3 sweet Italian turkey sausages, casings removed
4 shallots, peeled and sliced
2 small cloves garlic, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 bunch kale, tough stems removed, coarsely chopped and rinsed to remove dirt
1/4 to 1/2 lb yolk-free egg noodles (such as No Yolks brand)
1/3 cup chicken broth
1/3 c finely grated Pecorino Romano cheese

Method:

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook sausage (breaking up any lumps), shallots, garlic and peppers until sausage is browned, about 5 to 7 minutes.
2. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale from water (save water in pot) and place kale in a colander to drain. Return cooking water in pot to a boil, and then cook pasta in it, uncovered, until al dente. Reserve 1/4 cup pasta-cooking water. Drain pasta in a colander.
3. While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet. Add cooked pasta and 1/4 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and serve immediately, with additional cheese on the side.

© Susanne Leighton-Brooder, 2008

Israeli Couscous

This is a very easy, neutral side dish that goes with a lot of entrees. Israeli couscous grains are much larger than traditional couscous, making it fun to eat.

Yield: 2 servings

Ingredients:
2 cups water or chicken broth
1 cup Israeli couscous
1 tsp olive oil
1/2 tsp kosher salt

Method:

1. Bring water or broth to a boil.
2. Add couscous, oil and salt. Stir to combine.
3. Simmer for 10 to 12 minutes or until tender to the bite.
4. Drain and cool to room temperature.

© Susanne Leighton-Brooder, 2008

Spaghetti Carbonara

My husband and I are trying to eat more whole wheat pasta because it is more healthful than regular pasta. The problem is that whole wheat pasta is usually chewy and tastes like cardboard! We have found the angel hair to be the best because it takes and chews the most like regular pasta.

Yield: 2 to 4 servings

Ingredients:
8 oz uncooked angel hair whole wheat pasta
1 c diced cooked ham
1/2 c grated Parmigiano-Reggiano cheese
1/4 c reduced-fat sour cream
1/2 tsp kosher salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp coarsely ground black pepper
2 Tbsp minced fresh parsley

Method:

1. Cook pasta according to package directions. When pasta is nearly done cooking, reserve 1/2 cup pasta water. Drain the pasta when finished cooking.
   
2. Meanwhile, heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until heated. Add cooked pasta and stir well.
3. Combine cheese, sour cream, salt, eggs and garlic, stirring with a whisk. Add the reserved pasta water to the egg mixture in a thin stream, stirring with a whisk.
4. Pour egg mixture over pasta mixture; stir well to coat. Reduce heat. Cook over low heat 3-5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper and parlsey.

© Susanne Leighton-Brooder, 2007

Pasta with Vegetables, Kalamata Olives and Feta

I served this with sautéed chicken breasts.

Yield: 2-4 servings

Ingredients:
1/2 package whole wheat pasta
2 Tbsp olive oil
1/3 cup diced red onion
1/2 package frozen broccoli
1/2 red pepper, diced
1/2 package grape tomatoes or cherry tomatoes
1/2 block feta cheese, crumbled
1 lemon, juiced
oregano

Method:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in a medium skillet. Saute red onions until soft. Add broccoli and red pepper, and tomatoes; saute until soft but do not overcook. Turn off heat. Stir in feta, lemon juice, oregano and pasta. Serve immediately.

© Susanne Leighton-Brooder, 2007

Sesame Noodles with Thai Peanut Sauce

I had to do a bunch of baking for a baby shower, so I needed a quick, easy dinner solution. This really hit the spot and my husband loved it. It's a vegetarian dish, but you could substitute cooked chicken or other protein if desired.

Ingredients:

1 package (1/2 to 1 lb.) Japanese udon noodles
3 Tbsp. dark sesame oil, divided
1/2 tsp. ground ginger
1/3 c. peanut butter
1/4 c. soy sauce
1/4 c. chicken broth (or water)
1 Tbsp. rice wine vinegar
1 Tbsp. canola or salad oil
2 Tbsp. sugar
1/2 tsp. crushed red pepper or sambal oelek
1 package Morningstar Farms Meal Starters Veggie Steak Strips
1/2 cucumber, peeled and cut into matchsticks

Method:

1. Cook noodles as directed; drain and rinse with cold water. Toss with 2 tablespoons sesame oil.
2. While noodles are cooking, chop garlic in blender or food processor. Add remaining sesame oil and next eight ingredients (through crushed red pepper). Process until smooth.
3. Meanwhile, heat the veggie steak strips until hot (on stovetop or in microwave).
4. Combine noodles with sauce. Stir in veggie steak strips and cucumber.

© Susanne Leighton-Brooder, 2007

Roasted Vegetable Lasagna

Note, you'll need to make the grilled or roasted vegetables in advance. This is a great vegetarian main dish. I used my leftover roasted vegetables from the previous night, which made it really simple to assemble the next night.

Serves 8

Ingredients:
Grilled or roasted vegetables (bell peppers, zucchini, eggplant, red onions, asparagus, and beets)
2 jars of marinara or regular red pasta sauce
1 package lasagna noodles (par-cooked)
2 cups ricotta
2 teaspoons basil
1 beaten egg
Olive oil or non-stick spray
2 cups mozzarella, shredded
1/2 cup Pecorino Romano cheese, grated

Method:

Pre-heat oven to 325F degrees. Mix the ricotta, basil and egg together for the filling. Toss the mozzarella and romano cheese together for the cheese mixture. Grease the bottom and sides of a 9x15-inch baking dish. Layer the lasagna as follows:

• One-fourth of the sauce
• One layer of pasta sheets
• 1/2 of the ricotta filling
• 1/4 of the cheese mix
• 1/4 of the sauce
• Half of the vegetables
• One layer of pasta sheets
• Remaining ricotta filling
• Another 1/4 of the cheese mix
• Another 1/4 of the sauce
• Third (and final) layer of pasta sheets
• The remaining 1/4 of the sauce
• The remaining 1/2 of the cheese mix

Bake, uncovered, for about 40 minutes, or until the cheese starts to brown nicely. Let the lasagna rest for 10 minutes before serving (if you can stand the wait; it really does help the dish to set up).

Adapted from a Whole Foods recipe.

Linguine with White Clam Sauce

This is a delicious version of Spaghetti alla Vongole (spaghetti with clams). It is a creamy sauce without butter. The creaminess comes from skim milk thickened with a roux (cooked flour and olive oil mixture). Simply delicious!

Yield: 4 Servings

Ingredients:
1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 1/2 cups milk
2 tablespoons white wine
1/2 teaspoon parsley (chopped fresh or dried)
1/4 teaspoon pepper
1/4 teaspoon Kosher or sea salt                                                            

Method:                                                                

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, heat olive oil in a large heavy skillet over medium heat. Sauté onion and garlic until soft and translucent.
3. Stir flour into onion and garlic mixture. Cook, stirring frequently, for 1-2 minutes.
4. Stir reserved clam juice into the onion and garlic mixture. Gradually blend in the milk. Stir in wine and parsley.Cook, stirring, for 5 minutes, or until sauce thickens. Stir in the clams.
5. Combine pasta and clam sauce. Garnish with additional parsley, if desired, and serve immediately.

Pasta with Chickpeas

This is a delicious variation on pasta with red sauce. The chickpeas and tomatoes are blended together to create a thick, creamy sauce. The second addition of whole chickpeas could be substituted with another protein such as diced cooked chicken, shrimp, Italian sausage, or vegetarian meatless products.

Yield: 4-6 servings

Ingredients:
1 1/2 cups finely chopped onions
2 large garlic cloves, minced or pressed
3 whole fresh rosemary sprigs
2 tsp olive oil
4 cups chopped fresh or 3 cups canned tomatoes (28oz can, undrained)
2 (15 or 16 oz) cans chickpeas, divided
Kosher salt
freshly ground black pepper
1 lb short chunky pasta, such as ditalini, tubetti, orecchiette, or large elbow macaroni
2/3 cup crumbled feta cheese
chopped fresh tomatoes, optional

Method:

1. Combine onions, garlic, rosemary and oil in a large heavy skillet. Saute on low heat for about 10 minutes, until the onions are soft and golden.
2. Add the tomatoes and half of the chickpeas; cook for 10 minutes. Remove rosemary sprigs and discard.
3. Puree mixture in a blender until smooth (do this in a couple of batches to avoid overflowing the blender).
4. Return mixture to skillet and add remaining chickpeas. Season with salt and pepper to taste.
5. Meanwhile, bring a large pot of salted water to boil and cook the pasta as directed, until al dente. Drain.
6. In a large serving bowl, toss the pasta with the chickpea sauce. Serve immediately topping each serving with feta cheese and chopped fresh tomatoes, if desired.

From the Moosewood Restaurant Low-Fat Favorites

Pasta with Italian Sausage and Roasted Pumpkin

This is a delicious recipe for fall suppers. You may substitute butternut squash for the pie pumpkin if desired. See light variation of recipe, at bottom.

Yield: 4 servings

Ingredients:
3/4 lb. Italian sausage
11 oz. pasta shapes such as penne, farfalle, etc.
1 small pumpkin (pie variety)
1 clove garlic, chopped
1 shallot or small onion, finely chopped
5 fl oz heavy whipping cream (or double cream)
1 tsp Dijon mustard
2 tsp parley, chopped
1 Tbsp butter
5 fl oz white wine
salt and freshly ground black pepper, to taste
olive oil
grated Parmesan cheese

Method:

1. Preheat the oven to 375F.
2. Peel pumpkin and remove seeds. Dice into small 3/4-inch cubes and place onto an oven proof baking sheet. Season and drizzle with olive oil.
3. Roast for 35 to 45 minutes or until soft and starting to brown. Turn once during cooking.
4. Meanwhile, split the sausage skins and remove casing. Crumble the meat into a large frying pan with the garlic, shallot and butter, and fry for 5 minutes.
5. Cook the pasta in plenty of salted boiling water, and drain when al dente.
6. Add the mustard and wine to the sausages, bring to the boil and simmer gently for 2-3 minutes. Add seasoning, cream and the parsley.
7. Add the pumpkin to the sausage mixture and combine with the pasta in a large bowl. Check seasoning and serve with Parmesan cheese.

Notes: I wanted to cut down on the fat and cholesterol somewhat, so I omitted the heavy cream and used skim milk instead, thickened with a light roux (butter and flour cooked until blond in color). It was still delicious!

Adapted from a recipe on sausage website - SausageLinks - based in the UK.

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

Yield: 4 servings

Ingredients:
3/4 pound orzo (rice shaped pasta), cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
1/2 to 3/4 pound feta cheese, crumbled
16 to 20 medium shrimp, peeled and de-veined

Method:

1. Pre-heat grill to high.
2. Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
3. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
4. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in most of the feta cheese, reserving some for garnishing.
5. Thread the shrimp onto skewers. Brush shrimp with oil and season with salt and pepper. Grill for 2 minutes per side, or until just cooked through. Remove to a clean platter, and remove from skewers.
6. Divide orzo salad among 4 plates and top each portion with shrimp. Garnish with additional feta cheese and fresh dill.

Recipe courtesy Bobby Flay on FoodNetwork.

Basic Pasta Dough

Ingredients:
7 eggs
1/2 fl. oz. olive oil
1 1/2 tsp. salt
10 oz. all purpose or bread flour
10 oz. semolina flour

Method:

1. Place the eggs, oil and salt in a large bowl, stirring to combine.
2. Mix together the two types of flour in a separate bowl.
3. Add one-third of the flour mixture to the egg mixture and stir until combined. 
4. Gradually add more flour until the dough is dry and cannot absorb any more flour.
5. Remove from bowl and knead on a floured surface for 7 minutes.
6. Wrap dough well in plastic wrap and let rest for 20 to 30 minutes.
7. After the dough has rested, roll it into flat sheets by hand or with a pasta machine.  Work with only a small portion at a time, keeping the remainder well-covered to prevent it from drying out.
8. While the sheets of dough are still pliable, cut them into the desired widths/shapes with a chef's knife or pasta machine.
9. Dust finished pasta with additional semolina flour on a sheet pan and let dry for 10-20 minutes.

Notes: When cooking pasta, allow 1 gallon salted water for each pound of pasta being cooked.  After the pasta is cooked, drain it and then add a little oil to keep it from sticking together.

Adapted from On Cooking: a textbook of culinary fundamentals

Pappardelle with Smoked Salmon

Yield: 6 servings (1 1/3 cup each)

Ingredients

1/2  pound uncooked pappardelle pasta (or fettuccini)
1  teaspoon butter
2  cups chopped sweet onion
1  cup fat-free, reduced-sodium chicken broth
1/2  cup (4 ounces) 1/3-less-fat cream cheese, cubed
1/2  cup chopped plum tomato
1  (10-ounce) package frozen petite green peas, thawed
1  (4-ounce) smoked salmon fillet, skinned and cut into small pieces
1/2  teaspoon dried dill
1/4  teaspoon kosher salt
1/4  teaspoon freshly ground black pepper

Method

1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add onion; sauté 4 minutes or until tender.
4. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently.
5. Add tomato, peas, and salmon; cook 3 minutes or until thoroughly heated.
6. Stir in dill, salt, and pepper.
7. Combine pasta and salmon mixture in a large bowl; toss gently.

Recipe by Karlette Warner.  Reprinted from Cooking Light magazine, March 2005.