Spaghetti Alfredo with Roasted Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups 1% low-fat milk |
1/3 cup (3 ounces) 1/3-less-fat cream cheese |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1 teaspoon butter |
3 garlic cloves, minced |
1 cup (4 ounces) grated parmigiano-reggiano cheese |
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 1/2 cups) |
cooking spray |
16 ounces uncooked whole-wheat spaghetti |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425°.
2. Place first 4 ingredients in a blender; process 15 seconds or until smooth.
3. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook, stirring constantly with a whisk, 5 minutes or until mixture simmers. Cook, stirring constantly with a whisk, 2 minutes or until thick. Remove from heat; stir in cheese, and cover.
4. Place asparagus on a jelly-roll pan coated with cooking spray. Bake at 425° for 10 minutes or until browned, stirring once.
5. Cook pasta according to package directions, omitting salt and fat; drain well.
6. Place pasta and asparagus in a large bowl. Add cheese mixture and oil, tossing well. Serve immediately.
7. Young Chefs can:
8. Trim asparagus by breaking off ends
9. Break uncooked spaghetti into smaller pieces
10. Older Chefs can:
11. Help grate and measure
12. Parmigiano-Reggiano cheese
13. Stir together pasta, asparagus, cheese mixture, and oil
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