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Spaghetti Alfredo with Roasted Asparagus

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 2 cups 1% low-fat milk
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 3 garlic cloves, minced
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
  • 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 1/2 cups)
  • Cooking spray
  • 16 ounces uncooked whole-wheat spaghetti
  • 2 tablespoons olive oil

Nutrition Information

  • calories 317
  • caloriesfromfat 0.0 %
  • fat 9.1 g
  • satfat 3.2 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 14.7 g
  • carbohydrate 46.5 g
  • fiber 10.2 g
  • cholesterol 14 mg
  • iron 3.2 mg
  • sodium 394 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place first 4 ingredients in a blender; process 15 seconds or until smooth.

  3. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook, stirring constantly with a whisk, 5 minutes or until mixture simmers. Cook, stirring constantly with a whisk, 2 minutes or until thick. Remove from heat; stir in cheese, and cover.

  4. Place asparagus on a jelly-roll pan coated with cooking spray. Bake at 425° for 10 minutes or until browned, stirring once.

  5. Cook pasta according to package directions, omitting salt and fat; drain well.

  6. Place pasta and asparagus in a large bowl. Add cheese mixture and oil, tossing well. Serve immediately.

  7.  

  8. Young Chefs can:

  9. Trim asparagus by breaking off ends

  10. Break uncooked spaghetti into smaller pieces

  11.  

  12. Older Chefs can:

  13. Help grate and measure

  14. Parmigiano-Reggiano cheese

  15. Stir together pasta, asparagus, cheese mixture, and oil