Lemony Salmon Fettuccine

Preparation

1. Step 1

   Prepare the fettuccine using the package directions, omitting the salt and oil. Stir in the asparagus for the last 4 minutes of the cooking time. Drain well in a colander.

   Step 2

   Meanwhile, in a medium saucepan, whisk together the milk, cream cheese, and sour cream. Cook over low heat for 3 to 4 minutes, or until the cream cheese is melted and the mixture is smooth, whisking frequently.

   Step 3

   Stir in the salmon, 1/4 cup Parmesan, lemon juice, and pepper. Cook for 2 to 3 minutes, or until hot, stirring occasionally.

   Step 4

   In a large bowl, stir together the pasta and salmon mixture. Sprinkle with the remaining 1 tablespoon Parmesan, then with the parsley.

2. Cook’s Tip

   Step 5

   For a change of pace, replace the asparagus with other fresh or frozen vegetables, adding them during the last 3 to 5 minutes of boiling time for the pasta. If you have some leftover vegetables that would go well with the salmon and pasta combo, you could heat them to add instead.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 340

   Step 8

   Total Fat: 9.0g

   Step 9

   Saturated: 4.0g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 1.5g

   Step 12

   Monounsaturated: 2.5g

   Step 13

   Cholesterol: 80mg

   Step 14

   Sodium: 517mg

   Step 15

   Carbohydrates: 37g

   Step 16

   Fiber: 6g

   Step 17

   Sugars: 7g

   Step 18

   Protein: 29g

   Step 19

   Dietary Exchanges

   Step 20

   2 1/2 Starch

   Step 21

   3 Lean Meat