Creamy Vegetable Pasta

Yield: 6 (1 1/3-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 22%
  • Fat: 7.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.6g
  • Carbohydrate: 42.3g
  • Fiber: 4.1g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 419mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. 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.
  3. 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.
  4. Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.
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