Creamy Asparagus and Hearts of Palm Pasta

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Creamy Asparagus and Hearts of Palm Pasta Recipe

Photo: Brie Passano; Styling: Claire Spollen

Adding mozzarella cubes creates slightly melted bombs of gooey goodness.

Serves 4 (serving size: 1 1/2 cups)


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8 ounces uncooked multigrain penne pasta
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
5 garlic cloves, minced
1 3/4 cups fat-free milk, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can hearts of palm, rinsed, drained, and coarsely chopped
2 cups (1-inch) diagonally cut asparagus
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 ounces fresh mozzarella cheese, cubed


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.

Created date

January 2015

Nutritional Information

Calories 390
Fat 10.6 g
Satfat 3.4 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 21 g
Carbohydrate 55 g
Fiber 8 g
Cholesterol 17 mg
Iron 18 mg
Sodium 544 mg
Calcium 259 mg