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Tomato and Smoked Salmon Pasta

Tomato and Smoked Salmon Pasta

Published on December 6, 2013 | In , | By
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This is a quick and easy dish. One that you can all most make while cooking the Pasta. It originally came from the Seattle Times, but it is now much better this way. But of course! This is only barely over 400 calories – if you care about those things

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Ingredients

  • 8 ounces whole wheat 2oz per person
  • 1 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 2 medium tomatoes course chopped
  • 1 ounce cream cheese room temp
  • 1 teaspoon dill weed
  • 8 ounces smoked salmon add what looks good
  • pinch black pepper
  • 2 tablespoons cilantro chopped
  • Parmesan cheese

Instructions

  1. Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the garlic and cook for about 10 seconds, then add the tomatoes and their juices. Increase the heat to medium-high; cook the tomatoes for about 4 minutes, stirring occasionally, until they soften, then use a wooden spoon to break up the pieces and mash them down a little. When the tomatoes and their liquid begin to bubble gently around the edges of the skillet, cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and stir in the cream cheese, stirring until it has melted. Add the smoked salmon, season with pepper to taste and stir to combine. Remove from the heat.
  3. Add the drained pasta to the sauce, toss to coat and let the pasta soak in the sauce for a moment. Stir in the cilantro, sprinkle with Parmesan to taste and serve.

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