1container(12 ounces) prepared spinach artichoke dip (I used one from Fresh & Easy)
1cupplain non-fat Greek yogurt
8ouncesfrozen peas, defrosted
8ouncespenne pasta
1cuppasta water
6ouncessmoked salmon, broken into small pieces
Instructions
Bring pasta water to boil.
While you are waiting for the pasta water to boil, make your sauce: In a blender or food processor, blend the spinach artichoke dip, greek yogurt and half the peas until creamy and set it aside.
When the pasta water is boiling, add a handful of salt and then the pasta. Cook according to the package instructions until al dente. About 1 minute before the pasta is ready, add the remaining half of defrosted peas. Before draining, scoop out a cup of the pasta water and set it aside.
Place the drained pasta back into the pot.
Scrape the artichoke sauce into the pot and stir. Add some or all of the pasta water to achieve a nice consistency.
Stir in the salmon.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.13*SmartPoints (Green plan)11*SmartPoints (Blue plan)11*SmartPoints (Purple plan)10*PointsPlus (Old plan)
Nutrition Facts
Pasta with Smoked Salmon & Peas Recipe
Amount Per Serving (1 /4th recipe)
Calories 402Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 47g16%
Fiber 6g24%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.