Fettuccine tossed with Asparagus and Salmon

This recipe makes 4 servings.  The nutrition is for standard fettuccine but whole grain pasta adds a nice nutty flavor.  Hot Smoked Salmon may not be labeled 'Hot Smoked' - you will have to identify it by sight.  It will be a darker color and look like a fillet.  Cold Smoked Salmon is a 'traditional' salmon color and is usually sliced very thin.  

  8 Oz Fettuccine                                                                        3 Tbl Fresh Dill, Chopped

  2 Cups Asparagus                                                                    1/4 Tsp Salt

  1 1/3 Cup Low Fat Half And Half                                            1/2 Tsp Pepper

  3 Ounce Cream Cheese                                                           4 Oz Hot Smoked Salmon

  1 Tbl Dijon Mustard                                                               

Cut asparagus into 1 inch pieces and set aside.  Cook pasta according to package directions, adding asparagus during the last 2 to  4 minutes of cooking (depending on thickness of asparagus).

While pasta cooks, 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. Drain pasta and  gently stir into creamy mixture.  Flake salmon and add to mixture.

Per Serving: 443 Cal (50% from Fat, 12% from Protein, 39% from Carb); 13 g Protein; 25 g Tot Fat; 15 g Sat Fat; 7 g Mono Fat;  44 g Carb; 3 g Fiber; 4 g Sugar; 184 mg Calcium; 7 mg Iron; 356 mg Sodium