* Recipe says dont use low-fat or non-fat milk. I used 2% and it was fine. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot. Combine cream milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season with S&P and serve. Makes 2 servings; can be doubled (Bon Appetit, April 1996) Recipe by: Epicurious web site Posted to EAT-L Digest by Kaye Sykes
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 2|
|Calories from Fat: 128 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 169.9mg||52 %|
|Sodium 254.8mg||9 %|
|Potassium 743.1mg||20 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 47.5g|
|Protein 44.5g||64 %|
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Calories per serving: 498
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