Total Time
20mins
Prep 15 mins
Cook 5 mins

It was one of those evenings where it is 5 pm and I don't know what I'm making for dinner. I knew I wanted meatless and lower fat, but I don't have that many fresh veggies right now. I remembered some frozen asparagus and so, using a recipe in a cookbook as a jumping off point, created this meal. After 6 or 8 comments of "this is really good!" I decided to post it.

Ingredients Nutrition

Directions

  1. Start the water for the pasta. When it is boiling add the penne and cook until done. Drain.
  2. Cut the frozen asparagus into 1 inch pieces. Place it, along with 1/4 cup water, in a microwave safe container. Microwave on high for 4 minutes and then put aside.
  3. Spray a large pan with nonstick spray. Heat the pan. Add the garlic and cook for a minute.
  4. Add the flour and stir constantly for 1 minute. Add the milk and stir constantly for 8 minutes or until the mixture gets bubbly and starts to get thick.
  5. Stir in the cream cheese and stir constantly for 2 minutes. Add the goat cheese and stir until melted.
  6. Take the pan off the heat. Add the asparagus and drained beans and mix well. Add the cooked pasta and mix.
  7. Top with a little pepper and salt.

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