Straw and Hay 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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This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately. 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 cups) |
cooking spray |
8 ounces uncooked whole wheat spaghetti |
8 ounces uncooked spaghetti |
2 tablespoons truffle oil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 425°.
2. Combine first four ingredients in a blender; process until smooth.
3. 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.
4. Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
5. Cook both pastas according to package directions, omitting salt and fat; drain well.
6. 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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