Recipe by Oxmoor House August 2011


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Place first 4 ingredients in a blender; process 15 seconds or until smooth.

  • Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook, stirring constantly with a whisk, 5 minutes or until mixture simmers. Cook, stirring constantly with a whisk, 2 minutes or until thick. Remove from heat; stir in cheese, and cover.

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

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

  • Place pasta and asparagus in a large bowl. Add cheese mixture and oil, tossing well. Serve immediately.

  • Young Chefs can:

  • Trim asparagus by breaking off ends

  • Break uncooked spaghetti into smaller pieces

  • Older Chefs can:

  • Help grate and measure

  • Parmigiano-Reggiano cheese

  • Stir together pasta, asparagus, cheese mixture, and oil

Nutrition Facts

317 calories; fat 9.1g; saturated fat 3.2g; mono fat 2.8g; poly fat 0.4g; protein 14.7g; carbohydrates 46.5g; fiber 10.2g; cholesterol 14mg; iron 3.2mg; sodium 394mg; calcium 131mg.