Recipe by Oxmoor House January 2001


Recipe Summary

6 servings (serving size: 1 1/3 cups)


Ingredient Checklist


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

  • Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Cut asparagus into 1-inch pieces; place in a microwave-safe dish. Add 1/4 cup water and cover. Microwave at HIGH 2 minutes; drain.

  • Melt margarine in a medium saucepan over medium heat; add garlic. Cook, stirring constantly, 1 minute. Add flour; cook, stirring constantly, 1 minute. Gradually add milk, and cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook, stirring constantly, 2 minutes. Stir in Parmesan cheese.

  • Combine asparagus, cheese sauce, pasta, and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.


Oxmoor House Healthy Eating Collection

Nutrition Facts

298 calories; fat 7.2g; saturated fat 3.5g; protein 16.6g; carbohydrates 42.3g; cholesterol 15mg; iron 3.4mg; sodium 419mg; calories from fat 22%; fiber 4.1g; calcium 227mg.