Creamy Asparagus and Hearts of Palm Pasta

By Chez_Alexander

Adding mozzarella cubes creates slightly melted bombs of gooey goodness.

Ingredients

• 8 oz uncooked penne pasta
• 1 TBS olive oil
• 1 cup chopped yellow onion
• 5 cloves garlic, minced
• 1 3/4 cup milk, divided (1/4 cup / 1 1/2 cups)
• 2 TBS flour
• salt and pepper to taste
• 1 (14-oz) can hearts of palm, rinsed, drained, and coarsely chopped
• 2 cups (1 inch) diagonally cut asparagus
• 1 oz Parmesan cheese, grated
• 2 oz fresh mozzarella cheese, cubed

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions; drain.

2. 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.


Makes 4 servings. Each serving = 10 Weight Watchers points.