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This recipe creates a sophisticated dish worthy of guests.

Pasta Shells with Smoked Salmon

Small pasta shells or orecchiette (ear-shaped pasta), cooked according to package directions (Women: 1 1/2 cups/Men: 2 cups)
1/2 tablespoon butter
1 cup thinly sliced Savoy or green cabbage
1/4 cup water or chicken or vegetable broth
1/2 cup frozen peas
Chopped smoked salmon (Women: 2 ounces/Men: 4 ounces) *
2 tablespoons fat-free sour cream
Salt (optional)
Ground black pepper
1/2 cup snipped fresh dill

1. Put the cooked pasta in a large bowl.
2. Heat the butter in a nonstick skillet over medium heat. Add the cabbage and sauté until soft, about 6 minutes. Add water or broth and bring to a simmer. Turn off the heat and add the peas. Stir the mixture into the pasta.
3. Add the smoked salmon and sour cream, then salt (if desired) and pepper to taste. Sprinkle with dill just before serving.

Makes 1 serving.

*For lower sodium, use cooked salmon.

With smoked salmon:
Per serving (women): 456 calories, 25 g protein, 68 g carbohydrates, 10 g total fat, 10 g dietary fiber, 1,275 mg sodium

Per serving (men): 604 calories, 38 g protein, 84 g carbohydrates, 13 g total fat, 8 g dietary fiber, 2,409 mg sodium

With fresh salmon:
Per serving (women): 491 calories, 28 g protein, 68 g carbohydrates, 12 g total fat, 8 g dietary fiber, 170 mg sodium

Per serving (men): 672 calories, 44 g protein, 84 g carbohydrates, 17 g total fat, 8 g dietary fiber, 200 mg sodium

Copyright © 2006 Judith J. Wurtman, PhD and Nina Frusztajer Marquis, MD.

Reprinted from: The Serotonin Power Diet: Use Your Brain's Natural Chemistry to Cut Cravings, Curb Emotional Overeating, and Lose Weight by Judith J. Wurtman and Nina Frusztajer Marquis © 2006 Judith J. Wurtman and Nina Frusztajer Marquis. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735. To read more about this book please click here.