NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Creamy Light Pasta with Salmon, Asparagus and Dill

Creamy Light Pasta with Salmon, Asparagus and Dill
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 6 servings


  • 1 tablespoon salt
  • 1 pound dried pasta
  • 3 cups asparagus, tough ends snapped, spears cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 large garlic cloves, finely chopped
  • 1 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for sprinkling
  • 12 ozs. salmon, cut into 2-inch chunks
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup chopped fresh dill
  • Salt and ground black pepper to taste


Bring 2 quarts water and 1 tablespoon salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add asparagus during last 5 minutes of cooking.

Meanwhile, microwave broth, evaporated milk, and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple of minutes.

Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in 1/4 cup Parmesan, salmon, lemon zest and dill. Add salt and pepper to taste and simmer to blend flavors, about 5 minutes. (Salmon will flake into bite-sized pieces as it cooks.)

Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserve cooking liquid to moisten. Toss and serve immediately with a light sprinkling of Parmesan.

TIP: If you have any leftover pasta, pour it onto a baking sheet to cool quickly, then refrigerate. Save any remaining pasta cooking liquid to toss with pasta when reheating. (Leftover pasta can be refrigerated for up to 4 days. To reheat, microwave on high or warm over low heat, stirring in enough water or reserved pasta cooking liquid to make it creamy again.)

Recipe and image courtesy of Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great (2008).

Nutritional Information

% Daily Value *

  • Total Fat 8g 12%
  • Saturated Fat 4g 20%
  • Cholesterol 25mg 8%
  • Sodium 590mg 25%
  • Carbohydrates 71g 24%
  • Dietary Fiber 5g 20%
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 20%
  • Iron 25%
  • Sugars 8g
  • Protein 21g

* Percentage Daily Values are based on a 2000 calorie diet.