Guys, I have a problem. Its a combination of Etsy, Pinterest, and trying to combine a toddler bedroom into a toddler/infant shared nursery without actually buying much of anything. Add to the fact that I'm still drop-dead tired and barely making it from breakfast to nap and from nap to bedtime, and I'm doing a loooooot of online window shopping. And making a big "to-do" list for someone to do! And having a lot of fun doing it! :)
This pasta is perfect for this time of year. It's quick to bring together, has all the great things about spring (meaning asparagus) and it is so creamy and delicious, no one will ever believe it came from Cooking Light! My husband actually asked me five times during dinner, and then I even had to show him. I loved the garlicy breadcrumbs on top, and the veggies! Yum! Ok, I loved everything about this dish. Just the whole thing. And I ate my fair share (and then some). I'm pregnant, I can do that. :)
Creamy Spring Pasta
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: stove-top entree low-cal bread asparagus pea cheese spring
Ingredients (4 servings)
- 2 ounces French Baguette, torn into pieces (or other thick crusty bread)
- 1 TBSP butter
- 3 garlic cloves, minced (divided)
- 1 1/2 cups diagonally cut asparagus
- 1 cup frozen green peas (I only had a bag of mixed peas, corn and carrots, so I used that)
- 6 ounces fettuccine
- 2 tsp olive oil
- 1/3 cup finely chopped sweet onion
- 1 TBSP flour
- 1/4 cup chicken broth
- 1 cup milk
- 3 ounces 1/3-less-fat- cream cheese
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
- 1/2 tsp kosher salt
- 1/4 tsp pepper
In a large saucepan bring 3 quarts of water to boil.
Place the bread pieces in a food processor and process until coarse crumbs form.
In a large skillet over medium heat melt the butter.
Add 1 garlic clove to the pan and saute for 1 minute.
Add the breadcrumbs and saute for 3 minutes, or until golden brown and toasted.
Remove the breadcrumbs from the skillet and set aside - wipe out the skillet with a paper towel.
When the water is boiling, add the asparagus and peas and cook for 3 minutes, or until crisp-tender.
Remove the veggies from the water with a slotted spoon (keep the water in the pan!) and rise under cold water. Drain and set aside.
Add the pasta to the boiling water (yes, the same water as before) and cook 10 minutes, or until al dente.
Drain and keep warm.
In the same skillet as you cooked the breadcrumbs, heat the olive oil over medium heat.
Add the onion and remaining 2 cloves of garlic - cook 3 minutes or until tender, stirring frequently.
In a mug or small bowl, add the flour and gradually whisk in the chicken broth.
Add the broth mixture to the pan, and then the milk, and whisk constantly until it comes together.
Bring to a boil, reduce the heat and cook 1 minute, or until thickened, whisking constantly.
Remove from heat, add the cheeses, salt, and pepper, and stir until the cheese melts.
Add the pasta, asparagus, and peas, and toss well to coat.
Portion out the pasta onto the plates and sprinkle the tops with the breadcrumbs.
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(Cooking Light, April 2012)