Fettucine With Smoked Salmon And Asparagus Recipes

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FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON



Fettuccine With Asparagus and Smoked Salmon image

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL



Gemelli with Asparagus, Smoked Salmon, and Dill image

Categories     Milk/Cream     Pasta     Quick & Easy     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 lb gemelli or other corkscrew pasta such as rotini or rotelle
1 lb thin to medium asparagus, trimmed and cut diagonally into 2-inch-long pieces
2/3 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 lb thinly sliced smoked salmon, cut crosswise into thin strips

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
  • While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
  • Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.

FARFALLE (BOW TIE PASTA) WITH SMOKED SALMON AND ASPARAGUS



Farfalle (Bow Tie Pasta) With Smoked Salmon and Asparagus image

Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb bow tie pasta
4 -6 ounces smoked salmon
1 red bell pepper, cut into julienne
1/3 cup asparagus, cut into 1 inch pieces
1/2 cup heavy cream (see note in description)
4 tablespoons unsalted butter

Steps:

  • In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
  • In a large skillet or pot melt butter.
  • Stir in vegetables and cook until tender.
  • Stir in smoked salmon and heat through.
  • Stir in cream and reduce by half, tossing all ingredients together.
  • Stir in cooked pasta and toss.

Nutrition Facts : Calories 688.4, Fat 29, SaturatedFat 15.8, Cholesterol 174, Sodium 275.1, Carbohydrate 84.5, Fiber 4.7, Sugar 3.6, Protein 23

PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.

Provided by Mitchell Davis

Categories     Milk/Cream     Dairy     Fish     Pasta     Appetizer     Sauté     Quick & Easy     Dinner     Salmon     Summer     Noodle     Capers     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

PENNE WITH ASPARAGUS AND SMOKED SALMON CREAM



Penne With Asparagus and Smoked Salmon Cream image

What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

Provided by CHRISSYG

Categories     Penne

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne or 1 lb other short pasta
1 lb asparagus, cut into 1 & 1/2 in. pieces
3 tablespoons shallots, finely chopped
1 tablespoon butter
2/3 cup half-and-half
1 tablespoon lemon zest, julienne, grated
4 -6 ounces smoked salmon or 4 -6 ounces nova lox
3 tablespoons fresh dill, chopped divided
1/2 teaspoon salt
2 tablespoons locatelli cheese or 2 tablespoons parmesan cheese

Steps:

  • Cook pasta in plenty of boiling salted water per package directions. (al dente).
  • Melt butter in frying pan and add shallots.
  • Sautee' 1-2 minutes until they begin to sweat.
  • Add asparagus and continue to sautee' until crisp-tender.
  • Once the asparagus are crisp-tender add half and half, lemon zest, 2 tablespoons dill and salt. Bring to a light simmer.
  • Drain pasta and add the pasta and the salmon to the cream sauce, lightly toss and heat through. Turn into serving bowl or platter and top with remaining dill and sprinkling of grated cheese.

ONE-POT SPRING PASTA WITH SMOKED SALMON



One-Pot Spring Pasta with Smoked Salmon image

Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.

Provided by Anna Stockwell

Categories     Pasta     Asparagus     Pea     Butter     Lemon     Sour Cream     Salmon     Basil     One-Pot Meal     Spring     Dinner     Quick & Easy     Seafood     Fish

Yield 4 servings

Number Of Ingredients 11

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"-1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
  • Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

FETTUCCINE WITH ASPARAGUS AND SMOKE SALMON



Fettuccine With Asparagus and Smoke Salmon image

From Hallmark Magazine. I made some modifications to the recipe to make it slightly more healthful and less fat. Enjoy!

Provided by techfoody

Categories     One Dish Meal

Time 46m

Yield 6 serving(s)

Number Of Ingredients 10

salt
12 ounces whole grain fettuccine
2 lbs asparagus
1 tablespoon olive oil
2 leeks, halved lengthwise and thickly sliced crosswise
1 (8 ounce) package light cream cheese, cut into chunks
3 tablespoons dried or minced tarragon
3 tablespoons minced chives
6 ounces smoked salmon, cut into bite size pieces
pepper

Steps:

  • In a large pot of boiling salted water, cook fettuccine according to package instructions. Add asparagus for last 2 minutes of cooking time. Drain, reserving 1 1/2 cups cooking water. Return pasta and asparagus to pot.
  • Meanwhile, in large non-stick skillet, heat oil over medium heat. Add leeks and cook until tender, 8 - 10 minutes.
  • Add reserved pasta water, cream cheese, tarragon, and chives, and stir until cream cheese is melted. Pour over pasta, ad smoke salmon and toss until well combined. Season with salt and pepper to taste.

Nutrition Facts : Calories 409.6, Fat 13.8, SaturatedFat 6.5, Cholesterol 35.6, Sodium 419.7, Carbohydrate 55.3, Fiber 3.8, Sugar 3.1, Protein 22.2

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