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Ingredients
- 2 c. fat-skimmed chicken broth
- 1/2 lb dry spinach fettuccine
- 1/4 c. fresh salmon caviar
- 1 Tbsp. cornstarch
- 3/4 c. plain nonfat yogurt
- 3 Tbsp. wasabi paste
- 3/4 lb sliced smoked salmon cut 1/2" strips
Directions
- In a 5- to 6-qt pan over high heat, bring broth, 2 c. water, and fettuccine to a boil; cook, stirring often, till pasta is tender to bite, about 7 min.
- Meanwhile, rinse caviar in cool water and drain well in a fine strainer.
- Blend cornstarch with 3 Tbsp. water till smooth.
- Stir cornstarch mix, yogurt, and wasabi with pasta, then stir till boiling again. Add in salmon and stir gently just till warm, 1 to 2 min.
- Serve pasta in bowls and garnish with salmon caviar.
- This recipe yields 4 servings.
- Comments: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 116 | 54% |
| Total Fat 12.91g | 16% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 71mg | 3% |
| Potassium 380mg | 11% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.14g | 1% |
| Protein 18.97g | 30% |
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