WHAT YOU NEED

  • 1 pkg (350 g) fresh fettuccine pasta
  • 3 tbsp (45 mL) butter
  • 12 oz (375 g) asparagus, trimmed
  • 1 cup (250 mL) 35% whipping cream
  • 1 1/2 tsp (7 mL) grated lemon zest
  • 4 oz (125 g) smoked salmon, cut into strips
  • 1/4 tsp (1 mL) each, salt and pepper
  • 2 tbsp (30 mL) each, chopped fresh chives and parsley

Lemon Asparagus Fettuccine with Smoked Salmon

A dark grey plate with lemon asparagus fettucine sitting on a rustic wooden table

INSTRUCTIONS

  • In a pot of boiling salted water; cook fettuccine for about 6 minutes or until al dente. Drain and keep warm.
  • ​Meanwhile, in a large, deep skillet, melt butter over medium heat. Sauté asparagus for 3 minutes. Add cream, lemon zest, salt, and pepper; bring to a boil.
  • Add pasta and smoked salmon; toss well to coat. Remove from heat and toss with chives and parsley to serve.

Pea Variation: Substitute 2 cups (500 mL) fresh or frozen peas for asparagus.

NUTRITIONAL INFO PER SERVING:

(1/4TH RECIPE)
Calories 580
Protein 19 g
Carbohydrates 53 g
Fat 33 g
Fibre 4 g
Sodium 500 mg
Calcium 82 mg

Dairy Inspiration

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