In a small saucepan, bring the cream to a boil and let simmer to reduce to one cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about seven minutes or until they are tender; drain. Cut the salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of juice from the lemon. Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, and butter. Salt to taste and plenty of fresh ground black pepper. Serve immediately. If using ricotta cheese and milk instead of the cream, do not reduce it but mix only the amount the recipe calls for and heat. Pur?e the ricotta in a blender and thin with a little milk. Posted to KitMailbox Digest by Bright Larkin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4|
|Calories from Fat: 410 (49%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 202.6mg||62 %|
|Sodium 140.5mg||5 %|
|Potassium 984.2mg||26 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 63.4g|
|Protein 36.4g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 831
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!