Hearty dinner ready in 20 minutes! Serve your family this salmon and asparagus pasta flavored with Alfredo sauce.
(9-oz.) pkg. refrigerated fettuccine
lb. asparagus spears, trimmed, cut into 2-inch pieces
(10-oz.) container refrigerated reduced-fat Alfredo sauce
(4.5-oz.) pkg. smoked salmon, skin removed, broken into bite-sized pieces
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.
Salmon is available either cold- or hot-smoked. Cold-smoking produces silky lox and Nova salmon while hot-smoking produces a firmer texture. Use hot-smoked salmon in this recipe.
Use dry fettuccine or linguine instead of fresh; use 8 ounces and cook it according to package directions.
Try sugar snap peas in place of the asparagus. Cook the peas for 2 to 3 minutes before adding the salmon and alfredo sauce.
Complete the meal with crusty dinner rolls and lemon-flavored sparkling water.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 2/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Other Carbohydrate; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.