Lowfat Fettuccine Alfredo with Asparagus

* Exported from MasterCook *

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cream Cheese
Healthwise Main Dishes
Pasta Recipes From Mysteries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons red onion -- finely chopped
2 1/2 cups aspargus with tight tips, diag. sliced -- tough ends
removed
1 teaspoon mashed and chopped BAKED garlic* -- about 2 cloves
1/3 cup nonfat dry milk
1 1/2 cups skim milk -- or as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons Neufchatel cheese -- NOT fat-free
2/3 cup grated parmesan cheese
9 ounces fettuccine -- cholesterol-free
1/2 cup arugula -- chopped

Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over Medium heat unitl limp,
about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and
turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir and cook over Medium-High heat until thickened.
In a small bowl, add 2 Tbsp. of the hot sauce to the cream cheese and stir
until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.=20
Cook the fettuccine in boiling water according to the package directions
until it is al dente and drain. Add the hot pasta and the garlic and the
vegetables to the sauce in the skillet. Stir and cook over Medium-Low heat
until heated through. Serve garnished with the chopped arugula.=20


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NOTES : MC formatting and posted by bobbi744@sojourn.com
* To Bake Garlic: Preheat the oven to 350=B0 Place a whole head of garlic in=
a
small baking pan. Drizzle one teaspoon of olive oil over the head of garlic,
add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum
foil, for 45-60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped or served whole. The whole
garlic cloves can be served as a side dish with any roast meat, the mashed
garlic cloves are also delicious mixed with hot homemade mashed potatoes.=20