18 April 2012

Creamy Spring Pasta

A yummy spring meal--made healthy, too!

Creamy Spring Pasta
1 tbsp. butter
1 cup plain bread crumbs
3 garlic cloves, minced and divided
1-1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen peas
6 oz. uncooked fettuccine or spaghetti
2 tsp. olive oil
1/3 cup finely chopped sweet onion
1 tbsp. flour
1/4 cup fat-free, low sodium chicken broth
1 cup 1% low-fat milk
3 oz. 1/3-less-fat cream cheese
1/4 cup grated Parmesan cheese
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Melt butter in a large skillet over medium-high heat.  Add 1 garlic clove to pan; saute 1 minute.  Add breadcrumbs; saute 3 minutes or until golden brown and toasted.  Remove breadcrumb mixture from pan; wipe pan clean with paper towels.
Steam the asparagus and peas in a bowl with a little water in the microwave for about 3 minutes or until crisp tender.  Drain and set aside.
Cook your pasta until al dente; drain and keep warm.
Heat olive oil in skillet over medium heat.  Add onion and remaining garlic cloves; cook for 3 minutes or until tender, stirring often.  Place flour in a small bowl; gradually whisk in chicken broth.  Add broth mixture and skillet, stirring constantly with a whisk; bring to a boil.  Reduce heat; cook 1 minute or until thickened.  Remove from heat; add cheeses, salt, and pepper, stirring until cheese is melted.  Add pasta, asparagus, and peas; toss well.  Sprinkle with breadcrumbs and parsley.  
*The pasta really soaks up the sauce, so serve immediately!
**I used only peas in mine since the kids are crazy about asparagus yet.

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