Ingredients

  • Salt
  • ¾ pound casarecci, gemelli or gigli pasta
  • 1 cup Greek yogurt (preferably Fage’s Total)
  • ½ pound smoked salmon, cut into bite-size pieces
  • 1 clove garlic, smashed and chopped
  • Zest and juice of 1 Meyer lemon
  • 2 cups packed arugula
  • 1 ½ teaspoons chopped fresh dill
  • Coarsely ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      452 calories; 7 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 27 grams protein; 22 milligrams cholesterol; 423 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
  2. Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

15 minutes

Dining and Cooking