1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons truffle oil
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
Combine first four ingredients in a blender; process until smooth.
Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
Cook both pastas according to package directions, omitting salt and fat; drain well.
Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
I knew this was going to be delicious the second I smelled the sauce. Holy crap. It is so good, and filling. Can't wait for the leftovers tomorrow. I added mushrooms and steamed them with the asparagus (rather than roasting) for ease and time.
Pardon me for being the voice of dissent, but this was awful! Hubby and I didn't even finish it. Luckily, our dogs are not as picky eaters, LOL, they loved it! Usually Cooking Light recipes are good, but this one is a dud.
delish! i made it for two and halved the recipe - so happy to have leftovers to take for lunch! i did make a few modifications, only used whole wheat pasta, regular cream cheese & non-fat milk. also used black truffle oil, although this was my first time cooking with truffle oil so i don't know what the difference between black & white is. will definitely be making this again, and add some more veggies.
I made this for dinner 2 nights ago, and it was a big hit! There are only 2 of us, so I halved the recipe but still used an entire pound of asparagus to give us the extra veggie hit. I also used fat-free cream cheese instead of neufchatel, and substituted olive oil for truffle, since it's what I have at home. For the "white" pasta, I used Ronzoni Smart Taste, and regular whole wheat. It turned out VERY well. The sauce was just enough to flavor the pasta & asparagus without being a big fatty overload. My husband, a HUGE alfredo fan, said this one MUST be on the regular rotation!
This was an excellent light version of an alfredo pasta dish. I love alfredo sauce on pasta but hate that it is full of fat and calories. I made this dish for dinner last night and my parents raved about it all night long. Wish I made extra! Since there is only 3 of us, I cut the recipe in half and used whole wheat spaghetti only and skim milk, since that is all we had. The truffle oil really adds an excellent rich touch to the meal. Don't exclude it!! I am definitely saving this recipe and making it for all my friends and my parents!! Loved it! Next time I am going to add mushrooms and maybe some squash... peas would also be a great addition to the asparagus.
This is pretty solid recipe. I think I might have added a little more cream cheese and regular cheese, plus with the low fat milk, it didn't have that distinctive alfredo taste. I did enjoy though! We added mushrooms and squash in addition to the asparagus, and really like the addition. We also added half the amount of truffle oil because we usually find it's incredibly strong.
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