Light Salmon Fettucini Alfredo with Aspargus
What you'll need
- 8 oz (250 g) fettucini
- 2 cups (500 mL) sliced asparagus (about 1/2 lb/250 g)
- 1 large clove garlic, minced
- 2 tbsp (30 mL) water
- 1 cup (250 mL) milk
- 1/4 cup (50 mL) light cream cheese
- 1/4 tsp (1 mL) each pepper and nutmeg (optional)
- 1 can (170 g) Clover Leaf Sockeye Salmon, Skinless and Boneless, drained
- 1/2 cup (125 mL) grated Parmesan cheese
Preparation: Cooking: Time to table: Serving: 3 people
This is a light version of alfredo sauce to compliment the salmon and asparagus.
PREPARATION
- Cook fettucini according to package directions; drain.
- Meanwhile, in covered skillet over medium heat, cook asparagus, garlic and water 2-3 minutes or until asparagus is just tender.
- Whisk together milk, cream cheese, pepper and nutmeg (if using) ; stir into skillet. Cook and stir until thickened. Add salmon, cheese and drained fettucini and toss well.
- Serve immediately with additional Parmesan cheese, if desired.
Hint:
If asparagus is not in season, substitute broccoli florets.
Recipe for: Ingredients: Fettucini with Aspargus Fettucini with Salmon
Nutrional Info
NUTRIENTS PER SERVING
| Amount Per Serving | % Daily Value | |
|---|---|---|
| Calories | 600 | |
| Fat | 19 g | 29% |
| Saturated Fat | 8 g | |
| Trans Fat | 0.1 g | |
| Saturated + Trans | 41% | |
| Cholesterol | 70 mg | |
| Sodium | 690 mg | 29% |
| Carbohydrate | 69 g | 23% |
| Fibre | 3 g | 12% |
| Sugar | 9 g | |
| Protein | 34 g | |
| Vitamin A | 25% | |
| Vitamin C | 10% | |
| Calcium | 40% | |
| Iron | 15% |
CLAIMS PER SERVING
- Source of Fibre
- Excellent Source of Protein
- Excellent Source of Vitamin A
- Source of Vitamin C
- Excellent Source of Calcium
- Good Source of Iron
