Goldy's Low Fat Fettuccine Alfredo With Asparagus

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons finely chopped red onions
• 2 1/2 cups diagonally sliced asparagus, tough ends removed
• 1 teaspoon mashed and chopped baked garlic (see note)
• 1/3 cup nonfat dry milk powder
• 1 1/2 cups skim milk
• 1 1/2 tablespoons instant-blending wondra flour
• 2 tablespoons light cream cheese (neufchatel(not nonfat)
• 2/3 cup grated parmesan cheese
• 9 ounces cholesterol-free fettuccine pasta
• 1/2 cup chopped arugula

Recipe

• 1 heat a medium-size nonstick saute pan.
• 2 remove from heat, and spray with vegetable oil spray.
• 3 add onion, and saute until limp--5-10 minutes.
• 4 add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
• 5 in a large skillet, combine the dry milk and skim milk, and whisk until blended.
• 6 add flour, stir, and cook over med-high heat until thickened.
• 7 in a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
• 8 return this mixture to the hot sauce.
• 9 add parmesan, and stir until melted.
• 10 keep hot.
• 11 if the mixture gets too thick, thin it out with small amounts of skim milk.
• 12 cook fettucine according to package directions.
• 13 add hot pasta and garlic and vegetables to the sauce in the skillet.
• 14 stir and cook over medium-low heat until heated through.
• 15 serve garnished with chopped arugula.
• 16 **note**.
• 17 to bake garlic, preheat oven to 350. place a whole head of garlic in a small baking pan. drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
• 18 bake, loosely covered for 45-60 minutes or until soft.
• 19 the cloves will slide right out, and can ve mashed, chopped or served whole.