Fettuccine With Asparagus And Smoke Salmon

From hallmark magazine. I made some modifications to the recipe to make it slightly more healthful and less fat. Enjoy!!

In a large pot of boiling salted water , cook fettuccine according to package instructions.

Add asparagus for last 2 minutes of cooking time.

Drain , reserving 1 1 / 2 cups cooking water.

Return pasta and asparagus to pot.

Meanwhile , in large non-stick skillet , heat oil over medium heat.

Add leeks and cook until tender , 8 - 10 minutes.

Add reserved pasta water , cream cheese , tarragon , and chives , and stir until cream cheese is melted.

Pour over pasta , ad smoke salmon and toss until well combined.

Season with salt and pepper to taste.

salt, whole grain fettuccine, asparagus, olive oil, leeks, light cream cheese, tarragon, chives, smoked salmon, pepper