Fettuccine with Salmon and Lemony Cream Sauce
10-15
min
cooking time
2/3
servings
easy
difficulty

Fettuccine with Salmon and Lemony Cream Sauce

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Ingredients

  • One 9-ounce package Giovanni Rana Fettuccine
  • 2 tablespoons extra virgin olive oil
  • 4 scallions, trimmed and thinly sliced
  • 1 cup vegetable broth
  • Juice and zest of half a large lemon, divided
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 8 ounces smoked salmon, sliced
10-15
min
cooking time
2/3
servings
easy
difficulty

Preparation

Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened slightly, 3-4 minutes. Add the vegetable broth and lemon juice, raise the heat reduce until 2 tablespoons of liquid remains, 4-5 minutes. Add the cream, bring to a boil, reduce the heat and simmer until a thick sauce has formed, 3-4 minutes. Season with salt and pepper. Reduce the heat to a low simmer, cover and keep warm.

Cook the fettuccine according to the package directions and drain, reserving 1/2 cup of the pasta cooking water. Add the salmon and lemon zest to the cream sauce, then add the fettuccine and toss to coat, adding the pasta cooking water a little at a time to loosen the sauce if needed. Season with salt and pepper and divide among plates.


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