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: in a 2 quart saucepan over medium-low heat melt butter; add cream, garlic powder, salt, and peppers; simmer for 20-30 minutes stirring constantly, until thick. meanwhile, cook fettuccine noodles according to package directions, coordinating so that the sauce and noodles are done about the same time. this is important because if the sauce cooks too long it will separate and though it will still taste great it won't look pretty! remove sauce from heat and stir in cheese. do not heat sauce after cheese has been added. serve sauce over hot fettuccine noodles and sprinkle with parsley if desired.