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#10026
CARNATION LEAN FETTUCCINE ALFREDO
Ingredients
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12 ounces fettuccine
1 tsp olive oil
1 clove garlic, minced
1 can (11.5 oz/385 ml) evaporated skim milk
3/4 cup freshly grated Parmesan cheese
4 tsp chopped fresh dill
1 Tbsp chopped fresh chives
pinch each of nutmeg, salt and pepper
6 oz (175g) blanched asparagus
2/3 cup slivered smoked salmon
1 Tbsp lemon juice
Procedure
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In a large pot of boiling water, cook the fettuccine for 8-10 minutes until
tender but firm. Drain. In a non-stick skillet, heat oil and cook garlic for 30
seconds. Add to drained pasta along with milk and cheese. Cook over medium heat,
stirring gently for four to five minutes, until sauce is thickened. Remove from
heat and let stand two to three minutes to thicken more. Stir in dill and
chives and season with salt and pepper. Stir in blanched asparagus, salmon and
lemon juice. Garnish each serving with more freshly grated Parmesan, if desired.
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