Spaghetti Alfredo with Roasted Asparagus

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

Preparation

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.
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