Rating: 3 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Adding mozzarella cubes creates slightly melted bombs of gooey goodness.

Kate Parham Kordsmeier
Recipe by Cooking Light March 2015

Gallery

Credit: Brie Passano; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

    Advertisement
  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

390 calories; fat 10.6g; saturated fat 3.4g; mono fat 2.9g; poly fat 0.5g; protein 21g; carbohydrates 55g; fiber 8g; cholesterol 17mg; iron 18mg; sodium 544mg; calcium 259mg.
Advertisement
Advertisement