Ingredients
- 2 cups 1% low-fat milk
- 1/3 cup neufchatel cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon butter
- 3 garlic cloves, minced
- 1 cup grated Parmigiano-Reggiano cheese (4 ounces)
- 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
- 8 ounces uncooked whole wheat spaghetti
- 8 ounces uncooked spaghetti
- 2 tablespoons truffle oil
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
1. Preheat oven to 425°.
2. Combine first four ingredients in a blender; process until smooth.
3. 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.
4. 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.
5. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
Notes: Excellent! Used broccoli instead of asparagus and brown rice pasta. Would be good with sautéed shrimp