Recipe - Lowfat Fettuccine Alfredo With Asparagus

2 tablespoon Red onion; finely chopped
2 One half cup Asparaus with tight tips;
cut or sliced up diagonally,
; tough ends removed
1 teaspoon Baked garlic (about 2
cloves); mashed and chopped

SEE NOTE
1/3 cup Nonfat dry milk
1 One half cup Skim milk or more as needed
1 One half tablespoon Wondra instantblending
flour
2 tablespoon Light process cream cheese
product; (NOT nonfat)
2/3 cup Grated Parmesan cheese
9 ounce Cholesterolfree fettuccine
One half cup Chopped arugula

Heat a mediumsize 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 mediumhigh 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 mediumlow 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 One fourth 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 EATL Digest 03 Sep 96

Date: Tue, 3 Sep 1996 19:23:18 0700

From: Cassie Seaman cseaman@BURLCO.LIB.NJ.US