I found the recipe for this yummy pasta dish in the September issue of 'Cooking Light'. I had most of the ingredients on hand and it was super easy to throw together. I love the crispy vegetables and the creamy sauce. I have been substituting almond milk in all recipes that requires. Almond milk is only 35 calories per cup and provides 50% more calcium than dairy milk and there are no added hormones.
Creamy Spring Pasta
3 Quarts water
2 ounces wheat bread crumbs
1 T butter
3 cloves garlic (divided)
1 1/2 cups diagonally sliced asparagus
1 cup frozen green peas
6 oz fresh fettuccini
2 tsp olive oil
1/3 cup chopped sweet onion
1 T flour
1/4 cup fat free, low sodium chicken broth
1 cup 1% milk (this is where I substituted Almond milk)
3 oz reduced fat cream cheese (I omitted this accidentally but it was good anyway. What the heck? Fewer calories!)
1/4 parmigiano cheese
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
2 T fresh chopped tarragon
Bring 3 qts water to boil
Meantime melt butter in skillet and brown 1 garlic clove and add bread crumbs and saute til brown. Remove bread crumbs and wipe pan clean with paper towel.
Add asparagus and peas to boiling water for 2 minutes and then remove with a slotted spoon and rince under cool water.
Add pasta to boiling water and cook for 10 minutes.
Heat olive oil in skillet and saute remaining garlic and onion. Mix flour and chicken broth with a wisk and add to onion mixture along with milk. Remove from heat and add cheese, salt, pepper and stir until cheese melts. Add pasta, asparagus, peas and toss well. Sprinkle with breadcrumbs and fresh tarragon and serve immediately.
For the carrots, I just peeled and sliced diagonally and spritzed olive oil, salt, and pepper and roasted for about 30 minutes at 425 degrees.