This is an Alfredo-like dish with a taste of spring! I think you will love the creamy, rich flavor!
serves 4 ( 10 points +)
- 1 oz. white bread
- 1/2 T. butter
- 4 tsp. crushed garlic, divided
- 1-1/2 c. diagonally cut ( 2 inch pieces) asparagus
- 1 c. frozen peas
- 9 oz. refrigerated fettuccine
- 2 tsp. olive oil
- 1/2 c. finely chopped onion
- 1 T. flour
- 1/4 c. fat-free chicken broth
- 1 c. skim milk
- 3 oz. reduced-fat cream cheese
- 1/4 c. grated Parmesan cheese
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
Place bread in a food processor and process until fine crumbs form. Melt butter in a large nonstick skillet. Add 1 tsp. garlic and bread crumbs. Cook until browned and crisp. stirring often. Remove from pan and set aside.
Meanwhile, heat a large pot of water to a boil. Add asparagus and peas. Cook 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. Add fettuccine to pot and cook until al dente ( about 2 minutes with fresh pasta); drain.
Heat oil in skillet. Add 1 T. garlic and onions. Cook 3 minutes or until tender. In a small bowl, combine flour with broth. Add broth mixture and milk to pan and cook 1 minute or until thickened. Remove from heat. Stir in cream cheese and Parmesan cheese until melted. Stir in salt and pepper. Add vegetables and pasta to pan. Toss to coat. Transfer to a serving dish and sprinkle with bread crumbs. Serve immediately.
adapted from "Cooking Light"