Ingredients:

12 oz fettuccine
1 teaspoon olive oil
1 clove garlic, minced 1 6 oz blanched asparagus
1 can (385 ml) evaporated skim milk
3/4 cup freshly grated Parmesan cheese
4 teaspoons chopped fresh dill
1 tablespoon chopped fresh chives
Pinch of nutmeg
Pinch of Salt
Pinch of ground black pepper
6 oz blanched asparagus (about 10 stalks), cut into  l-inch (2.5 cm) pieces
2/3 cup slivered smoked salmon
1 tablespoon lemon juice
Grated Parmesan cheese for garnish (optional)

Directions:

• In large pot of boiling salted water, cook fettuccine for 8 to 10 minutes or until al dente (tender but firm); drain well and return to pot.
• In nonstick skillet, heat olive oil over medium-high heat; add garlic and cook for 30 seconds or until softened but not browned.
  
• Add garlic to drained pasta along with evaporated milk and cheese. Cook over medium-high heat, stirring gently, for 4 to 5 minutes or until sauce is heated through and thickened slightly.
  
• Remove pasta from heat; let stand for 2 to 3 minutes to thicken.
• Stir in dill and chives; season with nutmeg and salt and pepper to taste.
  
• Stir in asparagus, salmon and lemon juice. Garnish each serving with grated Parmesan if desired.
  

Makes 4 servings.

Nutrients per Serving: 559 Calories, 33 g Protein, 11 g Fat, 82 g Carbohydrate, 540 mg Calcium.

Note: This Alfredo has only 18% calories from fat in each serving - and a calcium boost equal to 1½ cups (375 ml) milk.