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Asparagus, Salmon, and Basil Pasta

Photo: Leo Gong; Styling: Randy Mon
Prep time 30 mins
Yield Serves 4
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
  • Salt

Nutrition Information

  • calories 428
  • caloriesfromfat 24 %
  • protein 15 g
  • fat 11 g
  • satfat 4.9 g
  • carbohydrate 59 g
  • fiber 2.8 g
  • sodium 263 mg
  • cholesterol 37 mg

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per serving.