This made a really tasty, creamy, low-fat pasta dish which was awesome for dinner during lent on a Friday night. We made several modifications. We used a whole box of high fiber penne for the noodles, a whole bunch asparagus and a whole bag of frozen peas. We also doubled the sauce and tweaked it a bit based on other reviews. We used dried basil in place of fresh tarragon, added a pinch of nutmeg and 1/2 tsp chipotle pepper powder to the sauce. We also added a 1/2 lb of pre-cooked shrimp and used seasoned bread crumbs instead of making our own (but might try that next time). Overall it was pretty darn good and creamy. My brother and husband each had a plateful. With the modifications, there was a lot of sauce and a lot overall. There's a enough leftovers for several days! Will keep this one for sure.
Creamy Spring Pasta
This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time. Serve with Butter-Roasted Carrots.
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Total: 30 Minutes
- Calories: 408
- Fat: 13.8g
- Saturated fat: 6.7g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.1g
- Protein: 17.6g
- Carbohydrate: 54g
- Fiber: 4.6g
- Cholesterol: 33mg
- Iron: 3.9mg
- Sodium: 625mg
- Calcium: 225mg
- 3 quarts water
- 2 ounces French bread baguette, torn into pieces
- 1 tablespoon butter
- 3 garlic cloves, minced and divided
- 1 1/2 cups (2-inch) diagonally cut asparagus
- 1 cup frozen green peas
- 6 ounces uncooked fettuccine
- 2 teaspoons olive oil
- 1/3 cup finely chopped sweet onion
- 1 tablespoon all-purpose flour
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 cup 1% low-fat milk
- 3 ounces 1/3-less-fat cream cheese
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
- Butter-Roasted Carrots
- 1. Bring 3 quarts water to a boil in a Dutch oven.
- 2. Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
- 3. Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
- 4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
- 5. Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.
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