• 8 ounces whole wheat fettuccine
  • 1 1/3 cups snow peas
  • 1 tablespoon butter
  • 1 clove garlic
  • 1 cup reduced-sodium chicken broth
  • 4 ounces reduced-fat cream cheese
  • ½ cup shredded Parmesan cheese
  • 3 ounces smoked salmon, sliced
  • 1/8 teaspoon black pepper
  • 1 teaspoon chopped fresh dill



  • Cook pasta according to package directions, omitting salt. During the last minute of cooking time, add snow peas to pasta. Cook 1 minute, until pasta is al dente and peas are crisp-tender. Drain; cover and keep warm.
  • Meanwhile, melt butter in a skillet or saucepan over medium heat. Add garlic, and sauté 1 minute, until fragrant. Add broth and cream cheese. Cook 3–5 minutes, whisking frequently, until mixture is well-blended. Add Parmesan cheese, stirring until smooth.
  • Stir pasta mixture into sauce until pasta is coated. Add salmon, stirring gently until just combined. Sprinkle with pepper and dill. Serve immediately.