Penne with Smoked Salmon & Cream Cheese Sauce

1 1-pound box penne pasta
1 cup cream cheese, softened
1 bunch fresh dill, chopped
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1/4 cup capers
8 ounces smoked salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper

You can use any of your favourite shaped pastas for this dish, like bowties; but ribbon pastas, like spaghetti, don’t work as well. This dish also works equally well with any kind of smoked fish. And if you don’t have green onions, try a finely minced red onion. If you don’t have capers, try a spoonful of standard green hot-dog relish.

Cook penne in lots of boiling salted water until al dente—cooked through and tender but still retaining some texture and chew.

Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user BOOMBOOM2010.