Spaghetti Alfredo with Roasted Asparagus

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 0.0%
  • Fat: 9.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.7g
  • Carbohydrate: 46.5g
  • Fiber: 10.2g
  • Cholesterol: 14mg
  • Iron: 3.2mg
  • Sodium: 394mg
  • Calcium: 131mg


  • 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


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