Smoked Salmon and Asparagus Primavera Pasta

 

1

(9-oz.) pkg. refrigerated fettuccine

1/3

cup water

1

lb. asparagus spears, trimmed, cut into 2-inch pieces

1

(10-oz.) container refrigerated reduced-fat Alfredo sauce

1

(4.5-oz.) pkg. smoked salmon, skin removed, broken into bite-sized pieces

• 1 Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
• 2 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.
• 3 Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.