Farfalle with smoked salmon

 

3/4 16-ounce package farfalle or bow-tie pasta
1 large carrot, grated (about 1 cup)
1/3 cup dry vermouth or dry white wine
1 cup light cream or half-and-half
1/2 teaspoon salt

1/4 teaspoon ground black pepper
1/2 pound sliced smoked salmon, cut into 2-inch pieces
1 tablespoon chopped fresh dill

 

- In saucepot, prepare farfalle as label directs but do not use salt in water;

   drain.
- Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook 

   grated carrot and 1/2 cup water until tender, about 5 minutes.
- Add vermouth and heat to boiling; cook 1 minute.
- Stir in cream, salt, and pepper; heat to boiling.
- Cook 1 minute.
- Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
- Toss salmon mixture with pasta to serve.