Creamy Vegetable Pasta

Oxmoor House
6 (1 1/3-cup) servings.


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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)


Prep: 20 Minutes
Cook: 14 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain.

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.

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.

Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.

Created date

August 2009

Nutritional Information

Calories 298
Caloriesfromfat 22 %
Fat 7.2 g
Satfat 3.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.6 g
Carbohydrate 42.3 g
Fiber 4.1 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 419 mg
Calcium 0.0 mg