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Yield
8 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

 

Step 8

Young Chefs can:

Step 9

Trim asparagus by breaking off ends

Step 10

Break uncooked spaghetti into smaller pieces

Step 11

 

Step 12

Older Chefs can:

Step 13

Help grate and measure

Step 14

Parmigiano-Reggiano cheese

Step 15

Stir together pasta, asparagus, cheese mixture, and oil

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