Stephencooks

Smoked salmon pasta

smoked salmon, 1/3 - 1/2 lb, roughly cut to pieces 1 - 1 1/2" x 1/4 - 1/2"
Vidalia onion, 1 med/lg, peeled, thin slice (reg yellow ok, but I had this on hand)
1/4  green or red bell pepper, chopped
garlic, 2 cloves minced
wasabi powder, 1/2 - 3/4 tsp (I used this because I'm out of horseradish, which is what first came to mind, and it added a nice note to the finished dish)
1 lb fresh-made fettuccine (which I had in the freezer) or 1/2 lb dried
parsley, 4 T minced
dill, fresh, 4 T minced
scallion, 4 T minced
lemon zest from 1 lemon
lime juice from 1/2 lime
roma tomatoes, 3 or 4, peeled, seeded, sliced thinly lengthwise
1/4 - 1/2 cup reduced fat sour cream (of course, regular tastes better and more tastes better -- if you can take the extra calories)
salt, hot sauce, to taste

(some optional ingredients I've used in other versions:
1 T capers, rinsed
1/3 Vidalia onion, sliced but not cooked
1 T chopped tarragon
horseradish, to taste
2 T spicy salsa
3 oz fresh mozzarella, diced [reduce sour cream if using]
Dijon mustard)

Reserving 1 - 2 T of the herbs for garnish, combine everything but the pasta, onion, garlic, peppers, salt and hot sauce in a bowl and set aside. 

Sauté the onion, chopped pepper and garlic in 1-2 T EVOO in a large skillet, about 8 min on med/low, until the onion is golden and cooked but still slightly crisp. Remove from heat.

Cook the pasta al dente.

Return the skillet to the burner and set on high. Using tongs, transfer the pasta directly to the skillet, allowing a little of the pasta water to ride along. Add other ingredients from the bowl and using the tongs, lift and toss the pasta to mix and warm through. Adjust seasoning, transfer to a warm serving plate and garnish with the reserved herbs.