Creamy Spring Pasta Recipe

Ingredients

	3 quarts water
	2 ounces French bread baguette, torn into pieces
	1 tablespoon butter
	3 garlic cloves,, minced and divided
	1 1/2 cups (2-inch) diagonally cut asparagus
	1 cup frozen green peas
	6 ounces uncooked fettuccine
	2 teaspoons olive oil
	1/3 cup finely chopped sweet onion

	1 tablespoon all-purpose flour
	1/4 cup fat-free, lower-sodium chicken broth
	1 cup 1% low-fat milk
	3 ounces 1/3-less-fat cream cheese
	1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed
	1/2 teaspoon kosher salt
	1/4 teaspoon freshly ground black pepper
	2 tablespoons chopped fresh tarragon


Instructions


1. Bring 3 quarts water to a boil in a Dutch oven. 2. Place torn bread in a food processor; process until coarse crumbs form. Melt butter in a large skillet over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add breadcrumbs; sauté 3 minutes or until golden brown and toasted. Remove breadcrumb mixture from pan; wipe pan clean with paper towels. 3. Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain. 4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.


5. Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, 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 cheeses melt. Add pasta, asparagus, and peas; toss well. Sprinkle with breadcrumbs and tarragon.


Calories- 408 Fat- 13.8g Saturated fat- 6.7g Monounsaturated fat- 4.5g Polyunsaturated fat- 1.1g Protein- 17.6g Carbohydrate- 54g Fiber- 4.6g Cholesterol- 33mg Iron- 3.9mg Sodium- 625mg Calcium- 225mg




Serving Suggestions

Serve with Butter-Roasted Carrots.

Originally Submitted 4/15/2012

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