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Fettuccine Alfredo

(1 Votes)


  • 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 tsps chopped fresh dill
  • 1 Tbsp chopped fresh chives
  • pinch nutmeg
  • pinch salt
  • pinch pepper
  • 6 ounces (175g) blanched asparagus
  • 2/3 cup slivered smoked salmon
  • 1 Tbsp lemon juice

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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