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Salmon Fettuccine with Wasabi Sauce





Yields
Makes 4 servings

Notes: Fresh salmon caviar (ikura), available at Japanese grocery stores, has the most delicate flavor, but you can also use canned salmon caviar. Wasabi paste is also in Japanese markets and many supermarkets.

 2 cups fat-skimmed chicken broth
 1/2 pound dried spinach fettuccine
 1/4 cup fresh salmon caviar
 1 tablespoon cornstarch
 3/4 cup plain nonfat yogurt
 3 tablespoons wasabi paste
 3/4 pound sliced smoked salmon, cut into 1/2-inch strips
Step 1
1

In a 5- to 6-quart pan over high heat, bring broth, 2 cups water, and fettuccine to a boil; cook, stirring often, until pasta is tender to bite, about 7 minutes.

Step 2
2

Meanwhile, rinse caviar in cold water and drain well in a fine strainer.

Step 3
3

Blend cornstarch with 3 tablespoons water until smooth.

Step 4
4

Stir cornstarch mixture, yogurt, and wasabi with pasta, then stir until boiling again. Add salmon and stir gently just until hot, 1 to 2 minutes.

Step 5
5

Serve pasta in bowls and garnish with salmon caviar.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 402Calories from Fat 17
% Daily Value *
Total Fat 7.5g12%

Saturated Fat 1g5%
Cholesterol 115mg39%
Sodium 2033mg85%
Total Carbohydrate 49g17%

Dietary Fiber 6g24%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.