Rating: 4.5 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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

  • 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.

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

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

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

Nutrition Facts

296 calories; calories from fat 35%; fat 11.4g; saturated fat 5.2g; mono fat 4.7g; poly fat 0.8g; protein 14.5g; carbohydrates 34.9g; fiber 3.7g; cholesterol 21mg; iron 2.8mg; sodium 602mg; calcium 276mg.
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