Fettucine with Smoked Salmon and Asparagus
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon drained bottled horseradish
- 8- to 9-oz dried egg fettuccine
- 1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
- 6 oz smoked salmon, cut into 1/2-inch-wide ribbons
- Carbohydrate 50 g(17%)
- Cholesterol 142 mg(47%)
- Fat 27 g(41%)
- Fiber 5 g(18%)
- Protein 20 g(40%)
- Saturated Fat 15 g(74%)
- Sodium 340 mg(14%)
- Calories 511
Preparation 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. Cooks' note:·For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water.
Preparation 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. Cooks' note:·For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta-cooking water.
