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Creamy Asparagus and Hearts of Palm Pasta

Photo: Brie Passano; Styling: Claire Spollen

Yield

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

Adding mozzarella cubes creates slightly melted bombs of gooey goodness.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.