4 Serves
35 Mins
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and briefly submerge in a cold water bath to stop the cooking process, then set aside.
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ItalianVitamin E
3 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
250 µg / 400 µgCalcium
203 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
521 mg / 1,250 mgPotassium
653 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
20 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
In a large skillet over medium heat, melt the butter and sauté the minced garlic for one minute until fragrant, being careful not to let it brown.
Pour the heavy cream into the skillet and bring to a gentle boil. Reduce the heat and simmer until the sauce has reduced by half and thickened to a creamy consistency.
Stir in the asparagus pieces and toasted pine nuts, then add the salmon chunks. Cook gently until the salmon is opaque and cooked through.
Add the reserved noodles to the skillet, tossing gently to coat them thoroughly in the sauce. Serve immediately on warmed plates, finishing with a sprinkle of Parmesan cheese and a squeeze of fresh lemon juice.
36
g145
g37
g
Italian
Italian