Recipe: Fettucine With Lemony Asparagus & Salmon Sauce

This is another great recipe to use with fresh, home-made pasta. Fettucine is one of the easiest pastas to make at home - with or without a pasta machine. This simple recipe combines fresh asparagus with lemon and salmon, for a light-tasting but hearty meal with lots of flavor.

Fettucine With Lemony Asparagus And Salmon Sauce
(Serves 4-6.)

Ingredients:

Fresh fettucine (Photo credit: Wikipedia)

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless wild-caught salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Directions:

• Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
• Into small bowl, put the lemon zest, add the cream, stirring to combine.
• Into another small bowl, squeeze the lemon juice.
• In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
• Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
• Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
• If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
• Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.