Straw and Hay Alfredo with Roasted Asparagus

  • Linz2001um Posted: 03/13/10
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    I really liked this dish, however I am not sure about the truffle oil. I used white truffle oil- not sure if it makes a difference. This is the first time I used it and I think I just prefer olive oil. Very good though. I used all whole wheat pasta. Yum!

  • thejanna Posted: 12/18/08
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    This recipe was very good - it had a great flavor and was very filling. I also added some grilled chicken.

  • Capellla Posted: 06/04/10
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    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.

  • princesspoddy Posted: 04/02/09
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    I've always steered away from alfredo sauces, so this was my first attempt. I loved it. I can see myself making this recipe over and over again, with mushrooms, sundried tomatoes, chicken -- I think I'll probably put it on everything. So easy, nice and light. And I even bought truffle oil specifically for the recipe and completely forgot to put it in. Maybe I'll remember it next time, and then I'll give it a five.

  • Kirkland Posted: 01/24/10
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    Since this was a last-minute recipe for dinner, with no asparagus on hand, I chopped and fried up 8 slices of bacon and added that instead. Delicious!! My husband loved it, so did I. Sort of like a carbonara pasta, but without the eggs. This goes in my "favorites" file!!

  • littlepiggy Posted: 11/23/09
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    Absolutely delicious. I added artichoke hearts as well as some shrimp. Will definitely make it again and again. Served it with a side of garlic bread.

  • thecolster Posted: 07/27/09
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    Both my husband and I loved it! I made it as healthy as possible and used all whole grain pasta, light butter and also the grilled chicken marinated in the garlic and truffle oil as suggested by another reviewer. It was so good!

  • KristinVD Posted: 11/06/09
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    This was fantastic! I used skim milk and it still tasted sinfully good! Definitely try this one.

  • COLL14 Posted: 01/23/10
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    Delicious! I used fat free cream cheese instead of the light version. I also used only whole wheat pasta. A virtually fat free meal without sacrificing taste. I will definitely make this again. Enjoy!

  • lisatripp Posted: 11/11/09
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    I have never reviewed a recipe before, but I was so blown away by this one that I had to make it my first review. This dish is a show stopper! I changed the sauce a little by adding one slice of bacon (diced) and a tablespoon of half and half. That upped the fat content and calories a little, but gave the sauce a rich, wonderful depth. I can't wait to make this again.

  • Cuisinia Posted: 05/09/10
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    This was very tasty. I did notice a bit of grittiness from the flour, however. Will definitely make it again. Would love to try it with mushrooms, grape tomatoes, grilled chicken, maybe a little lemon juice, a bit of nutmeg, and/or other possibilities.

  • Mollyd Posted: 08/04/10
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    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.

  • Nik2004 Posted: 03/05/10
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    Did not need to add a thing! I only used whole wheat spaghetti. Don't skimp on the truffle oil!

  • heaven28rangers Posted: 06/27/10
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    very good, i only had fat-free cream cheese and evaporated milk on hand and it was still very good.

  • sunnik Posted: 04/06/11
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    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!

  • copperboom Posted: 05/11/11
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    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.

  • mareedan93 Posted: 02/28/12
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    Delicious! The one and only thing I plan on doing differently is adding more asparagus!

  • MissMisha Posted: 04/30/12
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    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.

  • JLBrooks321 Posted: 01/26/14
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    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.

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