| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Red onion, finely chopped |
| 2 1/2 |
c |
Asparaus with tight tips |
|
|
sliced diagonally |
|
|
tough ends removed |
| 1 |
t |
Baked garlic, about 2 |
|
|
cloves mashed and |
|
|
chopped |
| 1/3 |
c |
Nonfat dry milk |
| 1 1/2 |
c |
Skim milk or more as needed |
| 1 1/2 |
T |
Wondra instant-blending |
|
|
flour |
| 2 |
T |
Light process cream cheese |
|
|
product NOT nonfat |
| 2/3 |
c |
Grated Parmesan cheese |
| 9 |
oz |
Cholesterol-free fettuccine |
| 1/2 |
c |
Chopped arugula |
INSTRUCTIONS
Heat a medium-size nonstick saute pan. Remove from the heat and spray
with vegetable oil spray. Add the onion and saute over medium heat
until limp, about 5 or 10 minutes. Add asparagus and the garlic,
cover the pan, and turn off the heat. (The steam from the onion will
cook the asparagus.) In a large skillet, combine the dry milk and skim
milk and whisk until blended. Add the flour, stir, and cook over
medium-high heat until thickened. in a small bowl, add 2 tablespoons
of the hot sauce to the cream cheese and stir until smooth. Return
this mixture to the hot sauce. Add the Parmesan and stir until melted.
Keep hot. If the mixture becomes too thick, thin it out with small
amounts of skim milk. The consistency should be like cream, not gravy.
Cook the fettuccine in boiling water according to the package
directions until it is al dente; drain. Add the hot pasta and the
garlic and the vegetables to the sauce in the skillet. Stir and cook
over medium-low heat until heated through. Serve garnished with
chopped arugula. NOTE: To bake the garlic, preheat the oven to 350
degrees. Place a whole head of garlic in a small baking pan. Drizzle
one teaspoon of olive oil over the head of garlic; add 1/4 cup water
to the pan. Bake the garlic, loosely covered with aluminum foil, for
45 to 60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped, or served whole. The
whole garlic cloves can be served as a side dish with any roast meat;
the mashed garlic cloves are also delicious mixed with hot homemade
mashed potatoes. Posted to EAT-L Digest 03 Sep 96 Date: Tue, 3 Sep
1996 19:23:18 -0700 From: Cassie Seaman <cseaman@BURLCO.LIB.NJ.US>
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