Smoked Salmon & Asparagus Rotini with Lemon Cream Sauce

This elegant dish marries the rich smokiness of salmon, the crisp freshness of asparagus, and the tang of lemon with al dente low net carb rotini.





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  • Ingredients

    • 1 pound Carbe Diem Rotini
    • 1 pound asparagus, ends trimmed & cut into 1-inch pieces
    • 1 ½ cups heavy cream
    • Zest & juice of 1 lemon
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground pepper
    • 6 ounces smoked salmon, torn into 1-inch pieces
    • 2 tablespoons chopped fresh tarragon (optional)
  • Steps

    1. Bring a large pot of salted water to boil. Cook pasta according to package directions until just al dente, about 13 to 15 minutes. Drain and set aside. 
    2. While the pasta is cooking, place cream and lemon zest in a large skillet over medium heat. Cook until sauce is thick enough to coat the back of a spoon, about 10 minutes. Add asparagus and cook for 10 minutes more, until the asparagus is bright green. Stir in lemon juice, salt and pepper, and remove from heat.
    3. Add pasta to pan with sauce and stir well to coat. Transfer to a serving bowl. Top with smoked salmon and tarragon. Serve immediately.