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Units: US | Metric
- 12 ounces fettuccine
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 cups milk
- 3/4 cup parmesan cheese, freshly grated
- 4 teaspoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch pepper
- 6 ounces asparagus, blanched (175g)
- 2/3 cup smoked salmon, slivered
- 1 tablespoon lemon juice
- 1In a large pot of boiling water, cook the fettuccine for 8-10 minutes until tender but firm.
- 3In a non-stick skillet, heat oil and cook garlic for 30 seconds.
- 4Add to drained pasta along with milk and cheese. Cook over medium heat, stirring gently for four to five minutes, until sauce is thickened.
- 5Remove from heat and let stand two to three minutes to thicken more. Stir in dill and chives and season with salt and pepper.
- 6Stir in blanched asparagus, salmon and lemon juice. Garnish each serving with more freshly grated Parmesan, if desired.
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Nutritional Facts for Carnation Lean Fettuccine Alfredo
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 535.7
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 7.4 g
- Cholesterol 110.6 mg
- Sodium 588.1 mg
- Total Carbohydrate 69.7 g
- Dietary Fiber 3.7 g
- Sugars 2.4 g
- Protein 28.6 g