- 8 ounces fettuccine, uncooked
- 1 pound fresh asparagus
- 1/4 cup water
- 2 teaspoons margarine
- 1/2 teaspoon minced garlic (about 1 clove)
- 1 tablespoon all-purpose flour
- 1 1/4 cups fat-free milk
- 3 tablespoons light process cream cheese
- 3/4 cup preshredded Parmesan cheese
- 1 (15-ounce) can black beans, drained
- Freshly ground pepper (optional)
- calories 298
- caloriesfromfat 22 %
- fat 7.2 g
- satfat 3.5 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 16.6 g
- carbohydrate 42.3 g
- fiber 4.1 g
- cholesterol 15 mg
- iron 0.0 mg
- sodium 419 mg
- calcium 0.0 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Cut asparagus into 1-inch pieces; place in a microwave-safe dish. Add 1/4 cup water, and cover. Microwave at HIGH 2 minutes; drain.
Melt margarine in a medium saucepan over medium heat; add garlic. Cook, stirring constantly, 1 minute. Add flour; cook, stirring constantly, 1 minute. Gradually add milk, and cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook, stirring constantly, 2 minutes. Stir in Parmesan cheese.
Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.