Source:

Category: Entree

Type: Seafood

Classifications: Main Dishes

Qty Measure Ingredient

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1 (9 oz) package refrigerated fettuccine

1/3 cup water

1 pound asparagus spears, trimmed, cut into 2" pieces

1 (10 oz) contain refrigerated Alfredo sauce

1 (4.5 oz) packag smoked salmon, skim removed, broken into bite-sized pieces

Instructions: 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.

Staging:

Variations:

Background: Note: 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.

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.

Serves: 3

Food Exchanges: