Penne Pasta With Smoked Salmon And Capers - cooking recipe

Ingredients

14 oz mini penne pasta
2 cups low-fat milk
1/2 tbsp cornstarch
2 tsp olive oil
1 None red onion, thinly sliced
1 oz baby capers, rinsed, drained
2 tbsp lemon juice
2 tsp lemons zest
1/2 lb smoked salmon
2 tbsp dill, chopped

Preparation

Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, for the sauce, combine 1/2 cup milk and cornstarch and whisk into a smooth paste. In a medium saucepan, heat remaining milk until bubbles begin to appear around edges. Remove from heat. Gradually whisk in cornstarch mixture. Return to heat and bring to a boil, stirring. Simmer for 3 mins.
In a large saucepan, heat oil on high. Saute onion for 2-3 mins, until tender. Stir into sauce, along with pasta, capers, lemon juice and zest. Cook, stirring, over low heat, for 1-2 mins until thickened slightly. Mix in half the chopped salmon and dill. Top pasta with remaining salmon and dill, to serve.