Spiral-shaped pasta such as fusilli is perfect with this quick, creamy sauce. Serve the dish right away—the pasta absorbs the sauce as it stands.
10 ounce brown rice fusilli or other fusilli
1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut in 1-in. pieces
2 garlic cloves, minced
1 cup half-and-half
1/2 cup reduced-sodium chicken broth
1/2 teaspoon freshly ground black pepper
4 ounces smoked salmon, torn into pieces
1/2 cup chopped fresh basil leaves
How to Make It
Cook fusilli as package directs. Meanwhile, heat oil in a large nonstick frying pan over medium-high heat. Add asparagus and garlic and stir-fry until asparagus is just tender-crisp, about 2 minutes. Pour in half-and-half, broth, and pepper. Bring to a boil and cook until liquid is slightly thickened, about 2 minutes. Mix in salmon, basil, and pasta to coat. Add salt to taste.
Note: Nutritional analysis is per serving.
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