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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Ingredients:
8 ounces fettuccine, uncooked |
1 pound fresh asparagus |
1/4 cup water |
2 teaspoons margarine |
1/2 teaspoon minced garlic (about 1 clove) |
1 tablespoon all-purpose flour |
1 1/4 cups fat-free milk |
3 tablespoons light process cream cheese |
3/4 cup preshredded parmesan cheese |
1 (15-ounce) can black beans, drained |
freshly ground pepper (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Cut asparagus into 1-inch pieces; place in a microwave-safe dish. Add 1/4 cup water, and cover. Microwave at HIGH 2 minutes; drain.
3. Melt margarine in a medium saucepan over medium heat; add garlic. Cook, stirring constantly, 1 minute. Add flour; cook, stirring constantly, 1 minute. Gradually add milk, and cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook, stirring constantly, 2 minutes. Stir in Parmesan cheese.
4. Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.
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