Lemony Salmon Fettuccine Recipe

Name: Lemony Salmon Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Prepare the fettuccine using the package directions, omitting the salt and oil.
2
Stir in the asparagus for the last 4 minutes of the cooking time.
3
Drain well in a colander.
4
Meanwhile, in a medium saucepan, whisk together the milk, cream cheese, and sour cream.
5
Cook over low heat for 3 to 4 minutes, or until the cream cheese is melted and the mixture is smooth, whisking frequently.
6
Stir in the salmon, 1/4 cup Parmesan, lemon juice, and pepper.
7
Cook for 2 to 3 minutes, or until hot, stirring occasionally.
8
In a large bowl, stir together the pasta and salmon mixture.
9
Sprinkle with the remaining 1 tablespoon Parmesan, then with the parsley.
10
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.
11
If you have some leftover vegetables that would go well with the salmon and pasta combo, you could heat them to add instead.
12
(Per Serving)
13
Calories: 340
14
Total Fat: 9.0g
15
Saturated: 4.0g
16
Trans: 0.0g
17
Polyunsaturated: 1.5g
18
Monounsaturated: 2.5g
19
Cholesterol: 80mg
20
Sodium: 517mg
21
Carbohydrates: 37g
22
Fiber: 6g
23
Sugars: 7g
24
Protein: 29g
25
Dietary Exchanges
26
2 1/2 Starch
27
3 Lean Meat

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Lemony Salmon Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Salmon Fettuccine

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