INGREDIENTS

INSTRUCTIONS

SEE NOTE
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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