Straw and Hay Alfredo with Roasted Asparagus

By Bostoncook

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