8 ounces fettuccine
1 1/3 cups asparagus spears cut in pieces
1 tablespoon butter
1 clove garlic
1 cup reduced-sodium chicken broth
4 ounces reduced-fat cream cheese
1/2 cup shredded Parmesan cheese
3 ounces smoked salmon, sliced
1/2 teaspoon salt
1 teaspoon dill
1 Tbs of sliced green onions
Cook pasta according to package directions using only the 1/2 Tsp of salt. During the last 2 minutes of cooking time, add asparagus pieces to pasta. Cook 1 minute until pasta is al dente and asparagus are crisp-tender. Drain; cover and keep warm.
Meanwhile, melt butter in a skillet or saucepan over medium heat. Add garlic, and saute 1 minute, until fragrant. Add broth and cream cheese. Cook 3–5 minutes, whisking frequently, until mixture is well-blended. Add Parmesan cheese, stirring until smooth.
Stir pasta mixture into sauce until pasta is coated. Add salmon, stirring gently until just combined. Sprinkle with dill. Serve immediately.
You can also substitute the pasta with Zoodles