This quick and easy dish comes from my favorite magazine – Cooking Light!
Basically it tastes like rich, homemade macaroni & cheese and who doesn’t love that on a cold, rainy, late fall night?
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup freshly grated parmesan cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
16 ounces uncooked whole wheat spaghetti
1/4 teaspoon freshly ground black pepper
Pre-heat oven to 425˚ and coat a baking sheet with cooking spray
Cook pasta according to package directions
Trim asparagus and roast at 425˚ for 10 minutes until browned (stirring once)
In a blender (or mini-prep) combine the flour, milk, cream cheese & salt
Melt butter over medium-high heat
Add garlic and saute until fragrant, about 30 seconds
Whisk in milk and cook 5 minutes, stirring constantly
Remove sauce from heat and stir in cheese
Cover and set aside until ready to use
In a large bowl combine cheese sauce, drained pasta & asparagus
Ren (sorta) approved
He doesn’t really like Mac N Cheese so this dish was more for me! He did eat he asparagus!