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Straw and Hay Alfredo with Roasted Asparagus

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup)
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.

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 cups)
  • Cooking spray
  • 8 ounces uncooked whole wheat spaghetti
  • 8 ounces uncooked spaghetti
  • 2 tablespoons truffle oil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 296
  • caloriesfromfat 35 %
  • fat 11.4 g
  • satfat 5.2 g
  • monofat 4.7 g
  • polyfat 0.8 g
  • protein 14.5 g
  • carbohydrate 34.9 g
  • fiber 3.7 g
  • cholesterol 21 mg
  • iron 2.8 mg
  • sodium 602 mg
  • calcium 276 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first four ingredients in a blender; process until smooth.

  3. 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.

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

  5. Cook both pastas according to package directions, omitting salt and fat; drain well.

  6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.