Asparagus, Salmon, and Basil Pasta

Photo: Leo Gong; Styling: Randy Mon

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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 24%
  • Protein: 15g
  • Fat: 11g
  • Saturated fat: 4.9g
  • Carbohydrate: 59g
  • Fiber: 2.8g
  • Sodium: 263mg
  • Cholesterol: 37mg


  • 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


  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.
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