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Straw and Hay Alfredo with Roasted Asparagus

Straw and Hay Alfredo with Roasted Asparagus


8 servings (serving size: 1 cup)


296 calories per serving


• 2 cups 1% low-fat milk
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 3 garlic cloves, minced
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
• 1 pound 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.)  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.

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