Straw And Hay Alfredo With Roasted Asparagus

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups 1% low-fat milk
• 1/3 cup reduced-fat cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon butter
• 3 garlic cloves, minced
• 1 cup grated parmigiano-reggiano cheese
• 1 lb asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• cooking spray
• 8 ounces uncooked whole wheat spaghetti
• 8 ounces uncooked spaghetti
• 2 tablespoons truffle oil
• 1/4 teaspoon fresh ground black pepper

Recipe

• 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.
• 5 cook both pastas according to package directions, omitting salt and fat; drain well.
• 6 place pastas and asparagus in a large bowl. add cheese mixture, tossing well. add truffle oil and pepper; toss gently. serve immediately.