Straw and Hay Alfredo With Roasted Asparagus
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 473.18 ml 1% low-fat milk
- 78.78 ml reduced-fat cream cheese
- 29.58 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml butter
- 3 garlic cloves, minced
- 236.59 ml grated parmigiano-reggiano cheese
- 453.59 g asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
- cooking spray
- 226.79 g uncooked whole wheat spaghetti
- 226.79 g uncooked spaghetti
- 29.58 ml truffle oil
- 1.23 ml fresh ground black pepper
directions
- Preheat oven to 425°.
- Combine first four ingredients in a blender; process until smooth.
- Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
- Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
- Cook both pastas according to package directions, omitting salt and fat; drain well.
- Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
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RECIPE SUBMITTED BY
kittycatmom
United States