Fettuccine Alfredo with Asparagus

By rossboys

Kroger mymagazine

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 Tbsp. all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1 1/4 cups (5 oz.) grated fresh Parmigiano-Reggiano cheese, divided
• 2 Tbsp. 1/3-less-fat cream cheese
• 1/2 tsp. salt
• 8 oz. fettuccine noodles, uncooked
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Freshly ground black pepper, to taste
• 2 tsp. chopped flat-leaf parsley

Details

Servings 4
Preparation time 10mins
Cooking time 22mins
Adapted from mymagazine.us

Preparation

Step 1

Heat olive oil in medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, whisking continuously. Cook 6 minutes or until mixture thickens, whisking constantly. Add 1 cup Parmigiano-Reggiano, cream cheese and salt, whisking until cheeses melt.
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Meanwhile cook the fettuccine in boiling, salted water until almost done, about 8 minutes. Then add the asparagus. Cook until the asparagus and pasta are done, about 4 minutes longer. Drain the pasta and asparagus, and toss with the cream sauce. Add freshly ground pepper, to taste. Sprinkle with remaining ¼ cup Parmigiano-Reggiano cheese and chopped parsley. Serve immediately, refrigerating any leftovers.