LEMONY SALMON FETTUCCINE

Lemony Salmon Fettuccine image

Categories Salmon

Yield serves 4, 1 1/2 cups per serving

Number Of Ingredients 10

5 ounces dried whole-grain fettuccine
11 ounces fresh asparagus, trimmed and cut into 1- to 1 1/4-inch pieces
1/2 cup fat-free milk
1/3 cup light tub cream cheese
1/3 cup fat-free sour cream
2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked
1/4 cup shredded or grated Parmesan cheese and 1 tablespoon shredded or grated Parmesan cheese, divided use
3 tablespoons lemon juice
1/4 teaspoon pepper
2 tablespoons snipped fresh parsley (Italian, or flat-leaf, preferred)

Steps:

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.
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.
Stir in the salmon, 1/4 cup Parmesan, lemon juice, and pepper. Cook for 2 to 3 minutes, or until hot, stirring occasionally.
In a large bowl, stir together the pasta and salmon mixture. Sprinkle with the remaining 1 tablespoon Parmesan, then with the parsley.
Cook's Tip
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.
nutrition information
(Per Serving)
Calories: 340
Total Fat: 9.0g
Saturated: 4.0g
Trans: 0.0g
Polyunsaturated: 1.5g
Monounsaturated: 2.5g
Cholesterol: 80mg
Sodium: 517mg
Carbohydrates: 37g
Fiber: 6g
Sugars: 7g
Protein: 29g
Dietary Exchanges
2 1/2 Starch
3 Lean Meat