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.
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.
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