Spaghetti Alfredo with Roasted Asparagus

Oxmoor House
8 servings (serving size: 1 cup)


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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


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.


Young Chefs can:

Trim asparagus by breaking off ends

Break uncooked spaghetti into smaller pieces


Older Chefs can:

Help grate and measure

Parmigiano-Reggiano cheese

Stir together pasta, asparagus, cheese mixture, and oil

Created date

August 2011

Nutritional Information

Calories 317
Caloriesfromfat 0.0 %
Fat 9.1 g
Satfat 3.2 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 14.7 g
Carbohydrate 46.5 g
Fiber 10.2 g
Cholesterol 14 mg
Iron 3.2 mg
Sodium 394 mg
Calcium 131 mg