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Penne with Smoked Salmon and Peas

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Penne with Smoked Salmon and Peas

Penne with Smoked Salmon and Peas

Jessica Braider
If you like bagels and lox as much as we do, chances are that you will love this lox and cream cheese dinner. The pasta is creamy, tangy and full of flavor like a Sunday morning New York deli special.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American, Mediterranean
Servings 8 servings


  • 16 oz. whole wheat penne pasta (use wheat/gluten-free, if needed)
  • 1 1/2 cups frozen peas
  • 5 - 6 oz. smoked salmon chopped 1 cup
  • 3/4 cup whipped cream cheese or use regular cream cheese for a creamier flavor
  • 1 lemon use zest and cut lemon into wedges
  • 1/4 cup fresh dill chopped, or use 1 Tbsp. dried
  • 2 Tbsp. fresh chives finely chopped, or use 1/4 sliced scallions
  • 2 Tbsp. capers optional


  • Cook the penne according to the package directions until it is al dente (don’t add salt to the cooking water as you normally would).
  • Add peas to the water one minute before the pasta is done cooking. Scoop out 1 cup of the cooking water and set aside.
  • Drain the pasta and peas, letting some water cling to the noodles, return it and the peas to the pot, stir in the salmon, cream cheese, and 1/2 cup of the water until the cream cheese evenly coats the noodles.
  • Stir in the lemon zest, dill, chives, and capers (optional). Serve it immediately with the lemon wedges and seasoning it with freshly ground black pepper to taste.


Do Ahead or Delegate: Cook the pasta and the peas and store tossed with a little oil to prevent sticking, chop the salmon and refrigerate, zest and cut the lemon, chop the dill if using fresh, chop the chives.
Scramble Flavor Booster: Double the lox, use the capers.
Tip: It can be challenging to remember to scoop some of the cooking water from your pasta pot before draining the pasta. When I need to do this for a recipe, I put a measuring cup in my colander. That way I can't miss it when I go to drain the pasta.
Nutritional Information Per Serving (% based upon daily values): Calories 304, Total Fat: 9g, 13%; Saturated Fat: 4g, 20.5%; Cholesterol: 30mg, 10%; Sodium: 325mg, 13.5%; Total Carbohydrate: 43g, 14.5%; Dietary Fiber: 7g, 28.5%; Sugar: 5g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Spring, Summer, Winter
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