- 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
- 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
Preheat oven to 425°.
Place first 4 ingredients in a blender; process 15 seconds or until smooth.
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.
Place asparagus on a jelly-roll pan coated with cooking spray. Bake at 425° for 10 minutes or until browned, stirring once.
Cook pasta according to package directions, omitting salt and fat; drain well.
Place pasta and asparagus in a large bowl. Add cheese mixture and oil, tossing well. Serve immediately.
Young Chefs can:
Trim asparagus by breaking off ends
Break uncooked spaghetti into smaller pieces
Older Chefs can:
Help grate and measure
Stir together pasta, asparagus, cheese mixture, and oil