Creamy Vegetable Pasta

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 14 Minutes

Nutritional Information

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


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)


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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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