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: cook fettuccine to desired doneness as directed on package. drain and rinse with hot water. in dutch oven, melt butter. stir in cream and pepper. cook over low heat for about 5 minutes or until mixture thickens slightly, stirring frequently. stir in parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. immediately stir in cooked fettuccine and toss to coat with sauce. stir in parsley and nutmeg. if sauce begins to separate, stir in a little more cream and cook over low heat until smooth.