Adding mozzarella cubes creates slightly melted bombs of gooey goodness.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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I read the other reviews and thought maybe the recipe just needed a little jazzing up. Even though I added some red pepper flakes and a little extra garlic, it was just plain bland and boring. Such a disappointment to make a recipe with great ingredients like asparagus and hearts of palm and to be so tasteless. I wonder if the folks at Cooking Light actually test their recipes.
Good recipe - love hearts of palm and they blend nicely with the asparagus. I wasn't overly impressed the first few bites but it grew on me the more I ate. Solid, clean flavors. I'm sure I'll make it again as it was easy to put together and healthy for a weeknight dinner. Family ate it without complaint and seemed to enjoy it.
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