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 pasta according to package directions. while pasta is being prepared, melt butter in large skillet; add cream, salt and pepper. bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce. remove from heat and add cooked fettuccini and 1 cup parmigiana reggiano. toss to combine and serve immediately with an extra sprinkling of paremesan cheese over the top, if desired. note: the success of this dish depends entirely on the use of fresh parmesan cheese. feel free to add any vegetables or meat to this basic recipe. delish!