Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot of boiling water, cook the fettuccine for 8-10 minutes until tender but firm. drain. in a non-stick skillet, heat oil and cook garlic for 30 seconds. add to drained pasta along with milk and cheese. cook over medium heat, stirring gently for four to five minutes, until sauce is thickened. remove from heat and let stand two to three minutes to thicken more. stir in dill and chives and season with salt and pepper. stir in blanched asparagus, salmon and lemon juice. garnish each serving with more freshly grated parmesan, if desired.

Target recipe: preheat oven to 250*. melt butter in heatproof serving bowl in center of oven, about 5 minute cook fettuccine in 6 to 8 quart pot of boiling salted water until al dente. reserve ½ cup pasta cooking water, then drain pasta into colander. immediately toss fettuccine with butter and salt in bowl, then slowly add ¾ cup cheese, tossing constantly and adding enough cooking water to keep pasta moist. season with salt and pepper to taste, then sprinkle with remaining cheese to serve.