Straw and Hay Alfredo with Roasted Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Milk, 1%, 2 cup (remove)*GV Neufchatel Cheese (1 Ounce = 2 Tablespoons), 3 oz (remove)Flour, white 1 tbsp, 2 tbsp (remove)Salt, 1 tsp (remove)Butter, salted, .25 tbsp (remove)Garlic, 3 clove (remove)Parmesan Cheese, grated, 1 cup (remove)Asparagus, fresh, 2 cup (remove)*Barilla Linguine, 8 oz (remove)Barilla Plus Angel Hair (uncooked), 8 oz (remove)Pepper, black, .25 tsp (remove)
Preheat oven to 425. Combine 1st 4 ingredients in a blender. Process til smooth.
Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Remove from heat, stir in cheese. Cover.
Place Asparagus on a jelly roll pan coated with cooking spray. bake at 425 10 minutes or until browned. Cook both pastas according to package directions, omitting salt and fat. Drain Well. Place pastas and aspargus in large bowl, Add cheese, tossing well. Add Pepper. Serve immediately
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Remove from heat, stir in cheese. Cover.
Place Asparagus on a jelly roll pan coated with cooking spray. bake at 425 10 minutes or until browned. Cook both pastas according to package directions, omitting salt and fat. Drain Well. Place pastas and aspargus in large bowl, Add cheese, tossing well. Add Pepper. Serve immediately
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 354.0
- Total Fat: 9.0 g
- Cholesterol: 21.4 mg
- Sodium: 607.5 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 4.0 g
- Protein: 17.0 g
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