Creamy Fettuccine with Salmon

BY: Anne-marie Ramo
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The smoky, richness of hot-smoked salmon nicely complements the verdant flavors of asparagus and dill. This dish is perfect for weeknight entertaining. It goes together quickly but tastes and looks decadent.

8 oz. fettuccine
1 lb. asparagus, sliced diagonally (1/2 inch)(2 cups)
1 cup half-and-half
2 oz. cream cheese, cut up, softened
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon pepper
4 oz. hot-smoked salmon, flaked (1/2-inch pieces)(about 1 cup)*

1 Cook pasta according to package directions, adding asparagus during the last 2 to 4 minutes of cooking (depending on thickness of asparagus). Drain, reserving 1/2 cup of the pasta cooking water.

2 Meanwhile, cook half-and-half, cream cheese and mustard in large nonstick skillet over medium to medium-low heat 5 minutes or until smooth and slightly thickened, stirring frequently. (Do not boil.) Stir in dill, salt and pepper. Gently stir in pasta, asparagus and salmon, adding enough of the reserved pasta water until of desired consistency.

4 (1 3/4-cup) servings

PER SERVING: 380 calories, 16.5 g total fat (8 g saturated fat), 16 g protein, 43 g carbohydrate, 85 mg cholesterol, 750 mg sodium, 3 g fiber

TIP *Salmon can be either cold- or hot-smoked. Cold-smoking produces a silky texture (nova or lox are two examples). Hot-smoked salmon, often just labeled smoked salmon, looks like a firmer version of a salmon fillet.