FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON
Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
- Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
- Bring a large pot of salted water to a boil for the pasta.
- While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
- Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
- When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
- Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams
FETTUCCINE WITH ASPARAGUS AND SMOKE SALMON
From Hallmark Magazine. I made some modifications to the recipe to make it slightly more healthful and less fat. Enjoy!
Provided by techfoody
Categories One Dish Meal
Time 46m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook fettuccine according to package instructions. Add asparagus for last 2 minutes of cooking time. Drain, reserving 1 1/2 cups cooking water. Return pasta and asparagus to pot.
- Meanwhile, in large non-stick skillet, heat oil over medium heat. Add leeks and cook until tender, 8 - 10 minutes.
- Add reserved pasta water, cream cheese, tarragon, and chives, and stir until cream cheese is melted. Pour over pasta, ad smoke salmon and toss until well combined. Season with salt and pepper to taste.
Nutrition Facts : Calories 409.6, Fat 13.8, SaturatedFat 6.5, Cholesterol 35.6, Sodium 419.7, Carbohydrate 55.3, Fiber 3.8, Sugar 3.1, Protein 22.2
FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
- Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
- Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams
ASPARAGUS AND SMOKED SALMON BUNDLES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
FETTUCCINE WITH SALMON AND SNAP PEAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
- Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.
Nutrition Facts : Calories 587 calorie, Fat 18 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 408 milligrams, Carbohydrate 72 grams, Fiber 3 grams, Protein 31 grams
FETTUCINE WITH SMOKED SALMON AND ASPARAGUS
Steps:
- Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
- While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
SALMON ASPARAGUS LEMON PASTA
SW 1 syn per serving, serves 4
Provided by lwbpayne
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Per heat oven to 180 fan. Line a large baking tray. Put the salmon fillets on one side of the tray and the asparagus on the other in a single layer. Spray with fry light and bake for 10-12 mins. Remove from oven cover and keep warm.
- Meanwhile cook pasta as instructed. Drain and keep warm until needed.
- Put stock and ginger in large pan. Bring to boil and remove from heat. Whisk Boursin with the quark, then whisk mixture into the stock until smooth. Return to heat, bring to simmer then remove from heat.
- Flake salmon into sauce then add asparagus and dill and lemon zest. Add pasta to the pan toss and serve.
SALMON AND ASPARAGUS CARBONARA
A light and creamy midweek meal that's inexpensive, simple and luxurious
Provided by jimharryb
Time 35m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat oven to 140ðC. Wrap the salmon in cling film, season lightly and bake for 15 minutes until just cooked.
- Meanwhile put a large pan of water on to boil and chop the onions and garlic and fry in butter until soft.
- Cook the pasta until al dente and chop the asparagus roughly into 2cm pieces. Add to the pasta water 5 mins in.
- Turn up the heat on the onions. Add the rose and reduce. Then add the cream and cheese and reduce until a light yellow colour.
- Roughly flake the cooked salmon and add to the onions. Add the pasta and take off the heat. Add the egg yolk and stir quickly until the pasta is coated. Serve with torn basil.
EASY SMOKED SALMON PASTA
A really quick, easy sauce for 'pasta asciutta,' which means 'dry pasta.' It's not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!
Provided by Rosie Liao
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
- Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 87.4 g, Cholesterol 24.8 mg, Fat 17.6 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 193.8 mg, Sugar 5.6 g
ONE-POT SPRING PASTA WITH SMOKED SALMON
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.
Provided by Anna Stockwell
Categories Pasta Asparagus Pea Butter Lemon Sour Cream Salmon Basil One-Pot Meal Spring Dinner Quick & Easy Seafood Fish
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
- Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
- Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.
CHILLED PENNE WITH ASPARAGUS, SMOKED SALMON AND POPPY SEEDS
Steps:
- Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.
ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA
A seasonal supper or lunch
Provided by Maxine Clark
Categories Brunch, Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
- Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
- Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
- Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.35 milligram of sodium
SMOKED SALMON ALFREDO SAUCE
Can be served with fettuccine, linguine, or penne.
Provided by Jennifer Meakings
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 5.5 g, Cholesterol 206.6 mg, Fat 58.1 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 35.2 g, Sodium 574.8 mg, Sugar 1.3 g
EASY SALMON FETTUCCINE
"This recipe was in our newspaper, but I adapted it to our tastes," says Dorothy Wray of Sweetwater, Texas. "It's quick and easy to prepare and has become a stand-by recipe that I serve often."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Add the tomato, lemon juice, parsley, lemon zest and salt; cook and stir until heated through., Drain fettuccine; add to skillet. Stir in salmon and heat through. Sprinkle with pine nuts.
Nutrition Facts : Calories 444 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 957mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein.
ASPARAGUS PASTA 'N' SALMON
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.
Nutrition Facts :
PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM
What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!
Provided by CHRISSYG
Categories Penne
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in plenty of boiling salted water per package directions. (al dente).
- Melt butter in frying pan and add shallots.
- Sautee' 1-2 minutes until they begin to sweat.
- Add asparagus and continue to sautee' until crisp-tender.
- Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
- Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.
PAPPARDELLE IN LEMON CREAM SAUCE W. ASPARAGUS AND SMOKED SALMON
This is a simple and great pasta dish. You can cut the butter down to about 1 tablespoon to cut the fat if desired, and not suffer any loss of flavor. From Gourmet magazine, June 1999.
Provided by lazyme
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices.
- Finely chop shallots.
- Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
- Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
- Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
- Reserve water in pot over low heat, covered.
- Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
- Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Stir in 2 tablespoons lemon juice and remove skillet from heat.
- Return water in pot to a boil.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
- Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
- Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
Nutrition Facts : Calories 729.4, Fat 28.5, SaturatedFat 16.4, Cholesterol 90.5, Sodium 264.8, Carbohydrate 98.5, Fiber 8.5, Sugar 3.5, Protein 24.7
NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO
This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 mis or until al dente; drain.
- In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
- Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
- Sprinkle with nutmeg.
SALMON AND ASPARAGUS PASTA
Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni is my favorite kind of pasta to use with this one, but ziti, penne, and other hearty pasta cuts will work just as well. Serve with Parmesan cheese.
Provided by sarah p
Categories Main Dish Recipes Pasta Seafood
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
- Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
- Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
- Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 50.4 g, Cholesterol 21.5 mg, Fat 9.1 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 3.1 g, Sodium 320.8 mg, Sugar 4.9 g
ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE
I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.
Provided by CookinCowgirl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
- Prepare the vinaigrette.
- When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
- Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
- Cut the salmon into strips and put them in the bowl with the pasta.
- Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
- Top with chopped parsley and refrigerate for several hours.
- Remove and let it come to room temperature and serve.
GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL
Categories Milk/Cream Pasta Quick & Easy Salmon Asparagus Spring Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
- While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
- Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON
Steps:
- Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
- Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
- In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
- Serve pasta garnished with reserved asparagus tips and remaining salmon.
SMOKED SALMON AND ASPARAGUS PRIMAVERA PASTA
Hearty dinner ready in 20 minutes! Serve your family this salmon and asparagus pasta flavored with Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
- Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 2/3 Cups, Sodium 920 mg, Sugar 4 g
FARFALLE (BOW TIE PASTA) WITH SMOKED SALMON AND ASPARAGUS
Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
- In a large skillet or pot melt butter.
- Stir in vegetables and cook until tender.
- Stir in smoked salmon and heat through.
- Stir in cream and reduce by half, tossing all ingredients together.
- Stir in cooked pasta and toss.
Nutrition Facts : Calories 688.4, Fat 29, SaturatedFat 15.8, Cholesterol 174, Sodium 275.1, Carbohydrate 84.5, Fiber 4.7, Sugar 3.6, Protein 23
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