Thursday, 23 May 2013

Smoked Salmon and Asparagus Primavera Pasta

Quick and easy. Thank you Betty Crocker


1 (9-oz.) pkg. refrigerated fettuccine 
1/3 cup water 
salt and pepper to taste
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 salmon fillet cooked and chopped

Alfredo Sauce 
1/2 cup butter
1 cup heavy cream
3/4 cup Parmesan cheese, freshly grated
salt to taste
1/4 teaspoon pepper, freshly ground

  • Cook fettuccine 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.
  • Meanwhile to make the Alfredo sauce, melt butter in large skillet. 
  • Add cream and stir for about a minute. 
  • Add Parmesan cheese and continue stirring until cheese melts. 
  • Add salt and pepper to taste.  
  • Combine the asparagus, 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 and sauce and toss to coat

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